Sweet Potato Falafel
Vegan has never tasted so good. Try this unique take on falafels.
INGREDIENTS
NutritionSweet Potato Falafel
- 1cooked sweet potato
- 14
- 1⁄4teaspoon cayenne pepper
- 1⁄2
- 1
- 1tablespoon ground cumin
- 2teaspoons ground coriander
- 1teaspoon sea salt
- 1⁄2teaspoon pepper
Cucumber and Avocado Salad
- 2
- 1
- 1⁄4
- 1⁄4
- 1⁄2
- 1tablespoon lemon juice
- 3⁄4teaspoon sea salt
- 1⁄4 - 1⁄2teaspoon cayenne pepper
Tahini sauce
- 1⁄4cup tahini
- 2tablespoons lemon juice
- 1⁄2cup water
Assembling ingredients
- 2 -3cups arugula
- 4pita pockets
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DIRECTIONS
- Sweet Potato Falafel:
- 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.
- Spicy Cucumber Avocado Salad:
- Place all of the ingredients into a large mixing bowl, and stir well to combine with a large spoon.
- Season to taste with a dash more sea salt, vinegar, or lemon juice if necessary.
- Tahini Sauce:
- Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.
- Assemble the sandwich.
- Fill pita pockets with arugula, falafel, cucumber salad, and tahini. Enjoy!
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