Sweet Potato Falafel

photo by Sweet Potato Soul

- 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
-
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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RECIPE SUBMITTED BY
Sweet Potato Soul
United States