Sweet Potato Falafel

Sweet Potato Falafel

DOWN TIME: Overnight soaking required; 60 minutes for cooling
PREP TIME: 30 minutes
COOK TIME: 25 minutes
YIELD: About 30 sweet potato falafel balls

2 cups dried garbanzo beans
1 large onion, roughly chopped
2 teaspoons salt
1/2 teaspoon pepper
4 cloves garlic
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon cayenne pepper
1 tablespoon baking powder
6 to 8 tablespoons flour
Meat of 2 sweet potatoes
Sesame seeds

Pita bread
Tzatziki sauce
Roma tomatoes, sliced
A cucumber, thinly sliced

1.  Pour the garbanzo beans in a large bowl and add enough cold water to cover the beans by at least three inches.  Let the beans soak at least overnight, and if possible, for a full 24 hours.

2.  Bake the sweet potatoes at 420°F for 1 hour 20 minutes.  Once the sweet potatoes are cool, remove the meat and mash it until a purée.  This can also be done overnight.


3.  Drain the beans.  Place the garbanzo beans, onion, salt, pepper, garlic, cumin, coriander, cayenne, and sweet potato in a food processor, fitted with a steel blade.  Process until well blended, but not puréed.  Add the baking powder and flour, and pulse briefly, stopping once combined.

4.  Turn the mixture into a bowl.  Form the chickpea mixture into small balls, about 1-inch in diameter, and place on a baking sheet.  Once you have formed all the balls, cover the baking sheet with plastic wrap, and refrigerate for 60 to 90 minutes.


5.  Preheat the oven to 375 degrees.  Bake the falafel for 15 minutes, then flip and bake for another 5 to 10 minutes.  Sprinkle with sesame seeds.

6.  Toast several slices of pita bread.  Stuff the pita with tzatziki sauce, sliced tomatoes, thin slices of cucumbers, and as many warm falafel balls as you can!  Serve warm!


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