Sweet Potato Falafel

Submitted by Sweet Potato Soul

"Vegan has never tasted so good. Try this unique take on falafels."

 

• Ready In: 50mins
• Ingredients: 22
• Serves: 4

ingredients

• Sweet Potato Falafel

• 1 cooked sweet potato
• 14 ounces chickpeas, rinsed
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 cup fresh parsley, minced
• 1 garlic clove, minced
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon sea salt
• 1⁄2 teaspoon pepper

• Cucumber and Avocado Salad

• 2 large cucumbers, diced
• 1 avocado, diced
• 1⁄4 cup red onions or 1/4 cup shallot, minced
• 1⁄4 cup fresh dill, chopped
• 1⁄2 tablespoon apple cider vinegar (plus a splash for good measure)
• 1 tablespoon lemon juice
• 3⁄4 teaspoon sea salt
• 1⁄4 - 1⁄2 teaspoon cayenne pepper

• Tahini sauce

• 1⁄4 cup tahini
• 2 tablespoons lemon juice
• 1⁄2 cup water

• Assembling ingredients

• 2 -3 cups arugula
• 4 pita pockets

directions

1. Sweet Potato Falafel:

2. Preheat oven to 350° and line baking sheet with parchment paper. Place all of the ingredients into a food processor, and pulse until the ingredients are combined. Be careful not to over blend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 tbsp) to scoop falafel balls and place directly onto the baking sheet. Bake for 35 minutes. Allow to cool for at least 10 minutes before serving.

3. Spicy Cucumber Avocado Salad:

4. Place all of the ingredients into a large mixing bowl, and stir well to combine with a large spoon.
5. Season to taste with a dash more sea salt, vinegar, or lemon juice if necessary.

6. Tahini Sauce:

7. Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.
8. Assemble the sandwich.
9. Fill pita pockets with arugula, falafel, cucumber salad, and tahini. Enjoy!