Sweet Potato Falafel

Sweet Potato Falafel combines the earthy sweetness of sweet potatoes with traditional falafel spices, creating a delightful twist on a classic dish. Perfectly crispy on the outside and soft on the inside, these falafels are a wholesome and delicious lunch option.

Ingredients

• Sweet potato - 200 grams
• Canned chickpeas - 1 cup (240 grams), drained and rinsed
• Fresh parsley - 1/4 cup, chopped
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Flour (all-purpose or chickpea) - 3 tablespoons
• Baking powder - 1/2 teaspoon
• Olive oil - for frying

Steps

1. Peel and chop the sweet potato into small pieces, then steam or boil until tender (about 15 minutes). Drain and let cool slightly.
2. In a large mixing bowl, mash the cooked sweet potato with a fork or potato masher until smooth.
3. Add the drained chickpeas, chopped parsley, minced garlic, cumin, coriander, paprika, salt, and black pepper to the bowl. Mix until well combined.
4. Sprinkle in the flour and baking powder, then mix until the mixture holds together but is not too wet. Adjust with more flour if necessary.
5. Form the mixture into small balls or patties, about the size of a golf ball.
6. Heat olive oil in a frying pan over medium heat. Once hot, add the falafel and fry for about 4-5 minutes on each side, or until golden brown and crispy.
7. Remove the falafel from the pan and drain on paper towels to remove excess oil.
8. Serve warm with tahini sauce, yogurt, or in a pita with fresh vegetables.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, promoting immune health.
• High in fiber from chickpeas, supporting digestive health.

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