+QP +SF +GF
These falafels are crisp on the outside and creamy on the inside. Sweet potato and turmeric falafels are baked in the oven for an easy and healthy weeknight meal. Enjoy them as the main accompaniment in a salad, wrapped in a pita or on their own with a drizzle of traditional tzatziki dressing. —MR
MAKES 12 TO 13 BALLS
1 sweet potato, baked or steamed (without skin)
1 (14-oz [397-g]) can chickpeas, rinsed and drained
½ cup (20 g) fresh cilantro or parsley
1 tsp ground turmeric
2 cloves garlic
1 tbsp (7 g) ground cumin
1 tbsp (7 g) ground coriander
Zest and juice of ½ lemon
1 tsp sea salt
Preheat the oven to 375°F (190°C).
Then simply place the steamed or baked sweet potato into the food processor and pulse for about 10 seconds, breaking down the sweet potato. Add the remaining ingredients to the food processor. Pulse for another 15 to 20 seconds until the chickpeas have been broken down but are not totally blended. You don’t want to turn the mixture into hummus; there should be small chunks of chickpeas throughout.
On a parchment paper–lined baking sheet, scoop out the falafel mixture with an ice cream scooper and place on the sheet. Just make sure the falafels are no bigger than 1 inch (2.5 cm) thick. They should be pretty small. Bake for 15 to 20 minutes, or until the top is slightly golden brown and crispy. Remove from the oven and let cool for 10 minutes.
SERVING OPTIONS
Add 4 to 5 falafels on top of a simple salad: arugula, celery, olives, cucumber, hemp seeds and tomato salad, with a lemon and olive oil dressing.
Add the falafel to a collard green or pita wrap.
Enjoy dunked into tzatziki sauce.
Note: Since these falafels are baked, they will be more crumbly than deep-fried falafels. Use care when handling them after baking.
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