Sweet Potato Falafel

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If you take a well-known experience, like the one that is falafel, and make it healthier, more fun, and decidedly unique without losing deliciousness points, why not do it? This recipe is one of those experiences – it’s falafel with sweet potato that is baked and served with a drizzle of tahini.

Chickpea flour is ground up chickpeas. Why do chickpeas glow, you ask?

Chickpeas: have a high fiber content, of which 65-75% is insoluble and beneficial to digestion, decrease risk for cardiovascular disease with its LDL-cholesterol-lowering capabilities, lower caloric intake due to the high level of satiety it provides, regulate blood sugar levels, and, OF COURSE, are the primary base to our beloved hummus.

Today, however, falafel is the star.

Also, an Istanbul-based eco-friendly magazine, Yesilist, has featured me on their site. I talk, in a snarky way a bit (whoops), about my transition to Istanbul and keeping up a healthy lifestyle despite the incompatible cultural elements. Check check check it out.

Baked Sweet Potato Falafel

by Aylin @ Glow Kitchen

Cook Time: 20 minutes

Ingredients (6 balls)

  • 1 cup chickpea flour
  • 1.5 tsp cumin
  • 1.5 tsp coriander
  • 1/2 tsp chili powder
  • 2 garlic cloves, finely chopped
  • Juice of half a lemon
  • Dash salt and pepper
  • 1/4 cup of water
  • 1 baked sweet potato, mashed
  • Vegetables and tahini for garnish

Instructions

Begin by mixing together the chickpea flour, cumin, coriander, chili, salt and pepper, chopped garlic, juice of half a lemon, and 1/4 cup water until thoroughly combine and pasty.

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Peel the baked potato, mash the insides with a fork and fold into the chickpea flour mixture until evenly combined.

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Form the mixture into balls. This recipe will make approximately six. Put on aluminum foil, drizzle with olive oil, and bake in the oven at 375 degrees Fahrenheit for 20 minutes. Keep an eye on them, of course.

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When they are finished cooking, they will be slightly firm throughout but soft when bitten into. Serve with vegetables and a drizzle of tahini. You can also eat them between a warm pita bread sandwich with a dollop of garlic yogurt, tomatoes, and red onions, all aside some hummus! But, for lunch, I like mine simple.

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Enjoy!

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Bon Appetit!

xo Aylin

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  • http://freetoeatandbe.blogspot.com Leanna

    OOhhh this looks so good! Definitely going to try this :)

  • Carojprice

    What other flour can I use if I don’t have the chickpea flour?

    • http://www.glowkitchen.com Aylin

      Any flour should work well. I’ve been meaning to try it with spelt flour. Whole wheat is just fine though!

    • Aylin @ GlowKitchen

      Sorry for the wayyyy delayed response! You can actually grind dried chickpeas in a coffee maker or you can use mashed canned chickpeas. For the latter, the consistency will be a bit softer, but it will taste like falafel rather than just a sweet potato cake.

  • http://hampiesandwiches.blogspot.com/ Eileen

    I love the idea of sweet potato falafel! And I also love the idea of baking them instead of deep-frying–much healthier & safer besides. Yay!