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Health Coach Quinn » Southwest Sweet Potato Falafel

Southwest Sweet Potato Falafel

On January 21, 2013

I made these Southwest Sweet Potato Falafels recently for a meeting and the person I was trying to impress took 1 bite and was like “Whoa.  These things are stupid delicious”.  Which now goes down as one of my favorite food compliments ever next to, “I just want to swim in a vat of this”.

There are quite a few steps to making these, so they aren’t going to be your quick weeknight dinner (though I have done that, and burned the crap out of my mouth because I was impatient and ate them immediately: NOT recommended).  They are much more of a make-ahead thing.  Make a batch and incorporate them in different meals.   You could put these balls in a pita with some tahini or throw them on a green salad with fab dressing or lay them out on a tray for a party with some cilantro + lime yogurt dipping sauce (like this one, just swap the lemon for lime and dill for cilantro).

Any way you play it, these suckers are a hit.

Southwest Sweet Potato Falafel
Total Time: 2 hours
Active Time: 15 minutes
Yield: about 18-24 (serves 4-6)
What you need: 1 baking tray, parchment paper, a mixing bowl, potato masher or fork, 2 soup spoons or tablespoon scooper

  • 2 medium sweet potatoes
  • 1 cup chickpea/garbanzo bean flour
  • 1 teaspoon chili flakes/red pepper flakes
  • 1/4 teaspoon ground cumin
  • 2-3 cloves of garlic, minced
  • 2 big handfuls of fresh cilantro/coriander, chopped
  • 1 tablespoon lemon or lime juice
  • 1-2 tablespoons extra virgin olive oil
  • Sea salt and pepper, to taste

Directions

Preheat the oven to 400F degrees.  Scrub the sweet potatoes and stab in them the aid the cooking/heat venting.  Place them on a baking tray in the oven and let them cook for about 45 minutes to 1 hour, or until fork tender.

Allow the potaoes to cool, then peel off the skins.  Put the flesh in a mixing bowl with all of the other ingredients and mash with a fork or potato masher until smooth (no large chunks).  Take a little taste and adjust accordingly.  Maybe it needs more garlic?  More salt?

Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies big time).

Reheat the oven to 400F. Using a couple of soup spoons or a tablespoon scooper, place balls on a parchment lined baking sheet.  Bake in the oven for around 15-25 minutes, until the bases are golden brown.

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