Sweet Potato Falafel Bowl
Makes 12 falafel

  • 1 medium sweet potato, roasted and skin removed
  • 1 15-ounce can unsalted chickpeas, rinsed
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Toppings, Fat, and Finish
  • Tahini kale salad
  • Crispy chickpeas
  • Tahini dressing
  • Hummus
  • Pita bread, quartered

Preheat oven to 375°F. Place all of the ingredients into a food processor, and pulse until the ingredients are combined, being careful not to over-blend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 tablespoons) to form falafel balls or patties, and place directly onto a baking sheet. Bake for 35 minutes. Falafel should be crispy on the outside and softer on the inside.

Place falafel in a row down the middle of the bowl. Serve with Tahini Kale Salad on one side, topped with crispy chickpeas, and place your favorite hummus and pita slices on the other side. Drizzle the reserved tahini dressing over the falafel.

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