Sweet Potato Falafel

Anyone who regularly frequents this space will know I adore little bites, especially when they are baked as it cuts done on oil content and time too. I have baked falafels on more than one occasion and this time I wanted to try falafel with sweet potato along with the chickpeas that are the traditional base for falafels. I surely wasn't disappointed with the result.

They were really easy to make, which is good when it's hot outside and the desire to spend a prolonged period of time in the kitchen is not the first priority. The falafels were slightly crisp on the outside with a melt-in-your-mouth interior. They can be served up as an appetizer, or for a light meal with your favorite chutney or, as I did, with a creamy and tangy yogurt and tahini sauce. I wanted a grain component to the meal and also decided to serve up some brown rice on the side. These certainly would be wonderful served in a pita pocket along with some diced tomato or anything else that suits your fancy.

Sweet Potato Falafel

Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on August 28, 2015

Crispy golden-orange baked sweet potato and chickpea falafels seasoned with spices and served with a simple creamy, tangy and lemony yogurt and tahini sauce

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Falafel:

2/3 cup dried chickpeas (2 cups cooked)
1 medium sweet potato
1 large clove garlic, minced or crushed
1 shallot, minced
2 green chilies, seeded and minced
handful of fresh parsley, roughly chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cardamon
2 tablespoons olive oil
1 teaspoon sea salt, or to taste
3 tablespoons chickpea flour (besan), or more as needed

Sauce:

1 1/4 cups plain yogurt
1/4 cup tahini
juice from 1 lemon (3 tablespoons)
sea salt and fresh cracked black pepper to taste

Instructions:

Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until buttery soft. Drain and transfer to a food processor.
Meanwhile, scrub the sweet potato and roast in a 425° oven for 35 minutes or until fork tender. Let cool and then remove the skin.
Add the garlic, shallot, chilies, parsley, ground coriander, ground cumin, turmeric, paprika, ground cardamon, olive oil and salt to the food processor. Pulse for a minute or so until everything is combined and the chickpeas are reduced to rough crumbs. Add the sweet potato and process further until combined.
Transfer the mixture to a medium bowl and stir in the chickpea flour. The mixture should be fairly soft. Add more chickpea flour if the mixture is too moist (if you had a larger sweet potato). Chill the mixture in the refrigetor for 30 to 60 minutes to make the falafels easier to shape.
Line a baking sheet with parchment paper and preheat an oven to 400°. Shape about 1 tablespoon of the falafel mixture into a little ball. If the mixture is too soft, add a bit more chickpea flour. Repeat until the falafel mixture is all shaped.
Bake in the oven for 30 minutes, turning them half way through the cooking time, until golden.
To make the sauce, whisk together the ingredients and chill until ready to serve.

Makes 12 to 15 falafels