Sweet Potato Falafel | Omega

This fresh take on baked falafel uses leftover sweet potatoes to create a delicious Middle Eastern dish that’s vegan, gluten-free, and full of fiber and plant-based protein.

Makes about 20 falafel


1 cup mashed sweet potato (about 1 medium potato)
1 15-ounce can chickpeas, rinsed and drained
1 handful cilantro or parsley, chopped
1 teaspoon cumin powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil


If you don't have leftovers and need to cook the sweet potato from scratch, slice it in half and bake in the oven for 30 minutes at 400°F. While the sweet potato cools, place the chickpeas in a bowl and mash them with a potato masher. Add the sweet potato, spices, and olive oil to the chickpea mash and combine well until the mixture is a thick puree. The mixture can also be combined in a food processor.

Preheat the oven to 350°F and line a baking sheet with parchment paper. Use an ice cream or cookie scoop (or your hands) to form small, even balls of falafel and place them on the baking sheet. Bake the falafel for about 30 minutes, until they begin to turn golden brown.

Serve on a bed of greens with hummus or tahini sauce and vegetables, or wrapped in a collard green.

© 2019 Suzanne Boothby. Used with permission.

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