You can eat these plain or drizzle a sauce on them. My favorites sauces to use with this recipe are garlic yogurt sauce, toum, and tahini sauce.
As an appetizer, you can also serve them warm with a thin slice of cucumber on top, held together with a toothpick.
Ingredients:
- 2 large sweet potatoes
- 2 tablespoons cup flour
- 1 can chickpeas (rinsed and drained)
- 1 large yellow onion, diced
- 2 tablespoons minced garlic
- 2 teaspoons fresh parsley
- 1 teaspoon cumin
- 1 1/2 teaspoon coriander
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- sesame seeds
- cooking spray
Preparation:
Once sweet potatoes have cooled, place in a large mixing bowl and mash with a fork. Add flour, chickpeas, onion, garlic, parsley, cumin, coriander, lemon juice and salt. Continue to mash with a fork until combined well and smooth in consistency. You can also place all of the ingredients in a food processor or blender for quick mashing.
Using your hands, a melon baller, cookie scoop, or tablespoon, form mixture into small balls and place on baking sheet that has been sprayed with cooking spray. Be sure to place them about two inches apart. Sprinkle with desired amount of sesame seeds. Chill falafel balls in the refrigerator about about 45 minutes.
Preheat oven to 375F. Remove baking sheet from refrigerator. If you would like your sweet potato falafel to remain in ball shape, place them in the over and cook for about 10-12 minutes.
You can also flatten them with a fork before cooking for a small falafel patty. These are great for pita sandwiches or salads. Cook for about 8-10 minutes at 375F.
