Sweet Potato FalafelsThe trick to a good falafel? Use soaked, dry chickpeas. Not…
Sweet Potato Falafels?The trick to a good falafel? Use soaked, dry chickpeas. Not cooked chickpeas. With cooked chickpeas, you’ll end up with more of a pancake/patty. Gluten-free.
✅Recipe (makes about 10 falafels): ✅Soak about 1-1/4 cup dried chickpeas overnight. The chickpeas should more than double in size.✅Or if you are short on time, add about 1-1/4 cups dry chickpeas to a saucepan with enough water to cover by 2-inches. Bring to a boil (with the lid on) and boil for 1 minute. Remove from heat. Keep the lid on and let sit at least 1 hour.✅Peel 2 medium/large sweet potatoes. Chop into about 3/4-inch pieces. Drizzle with enough olive oil to coat. Bake on lined sheet at 450F until fork tender, about 15-20 minutes. ✅Add to food processor: MEASURE 2 cups soaked and drained chickpeas + 2 cups roasted sweet potato pieces, 3 minced garlic cloves, 2 tbsp lemon juice, 1/2 tsp lemon zest, 2 tbsp olive oil. Pulse until almost smooth. Transfer to a large bowl. ✅Add: 1/2 cup finely chopped red onion, 1/2 cup chopped parsley, 1/2 cup oat flour or all-purpose/whole-wheat), 1/2 tsp ground turmeric, 2 tsp ground coriander, 2 tsp ground cumin, 1/2 tsp white or freshly ground black pepper, about 1 tsp salt or to taste. Mix well.✅Form into falafels, about 2 tbsp each. ✅Either: Pan-fry both sides with a little oil in a non-stick skillet until golden brown before baking?. ✅Or: Bake on lined sheet at 400F about 25 minutes, flipping half way. ✅Served with my hummus pasta and sautéed garlicky kale.)
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