Sweet Potato Falafels

  • 1 baked sweet potato (about 10 oz.), skin removed
  • 3 tablespoons all-purpose flour
  • 1 (14-ounce) can chickpeas, rinsed and drained
  • 1 cup chopped onion
  • 2 tablespoons crushed garlic
  • 1 teaspoon ground cumin
  • 2 teaspoons Turkish seasoning or similar seasoning blend
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Italian seasoning
  • 2 teaspoons toasted sesame oil

Combine all of the ingredients in a food processor and process until smooth.

Spray a rimmed baking sheet lightly with cooking spray. Using a cookie scoop or tablespoon, form the sweet potato mixture into small balls and place them 2-inches apart on the pan. Flatten lightly into patties.

Chill the falafel balls in the refrigerator to firm up, about 45 minutes.

Position a rack in the center of the oven and preheat it to 425° F. Bake the falafel patties until golden, 9 to 11 minutes.

  • Yields: 4-6 servings
  • Preparation Time: About an hour
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