This 'baked not fried' version of falafel composed of both roasted sweet potato and traditional garbanzo beans is an excellent vegetarian appetizer. Serve it as a main dish, warmed and wrapped in pita with sliced lettuce, cucumber, tomato and garnished with tzatziki sauce. If you’re expanding your Vegetarian repertoire for personal or entertaining reasons, this is a unique and delicious dish to add to your menu. At approximately 125 calories each, a single serving of falafel with a drizzle of tzatziki is a perfect protein-boosting snack.
Here’s what you’ll need for the Falafel:
2 sweet potatoes, peeled and chopped into 1 inch chunks
One 15 ounce container of garbanzo beans
1/2 cup of cilantro leaves
2 teaspoons of ground cumin
1 teaspoon of curry powder
1 teaspoon of turmeric powder
3/4 cup of garbanzo bean flour (Bob’s Red Mill Brand)
Salt & Pepper
In a large bowl, toss the sweet potato chunks with the spices and a few grinds of salt and pepper. Drizzle a bit of olive oil over all and combine. Lay out the sweet potato chunks in a single layer, on a lightly greased cookie sheet. You’ll notice that the turmeric stained my cookie sheet yellow and so, I suggest that you lay a sheet of parchment paper down first.
Roast at 400 degrees for 35 - 40 minutes or until potatoes are tender.
Meanwhile, rinse the garbanzo beans and place in a food processor along with the cilantro. Once the sweet potatoes are roasted, place them in the food processor. Measure out the garbanzo bean flour and add to the food processor. Top it all off with a few grinds of salt and pepper. Process mixture until it forms a paste.
Place mixture in a bowl and chill in the fridge for 30 minutes.
After the 30 minutes chill-out period, take out the bowl of the falafel mixture and begin forming small, golfball-sized falafel balls.
Roll them in sesame seeds (placed in a wide dish) and place each falafel ball on a lightly greased cookie sheet. Once all the falafel balls are made, I also lightly spray the top of them with more olive oil spray.
Bake at 350 degrees for 35 minutes. The Falafel is done when it is no longer easy to press down on … it should resist slightly as you press lightly. If the Falafel still seems a little soft, continue baking at 10 minute intervals - not going past 60 minutes.
Combine the following ingredients and chill.
One 6 ounce container of fat free Greek yogurt
the juice of one lemon
1 heaping tablespoon of dill
2 tablespoons of grated cucumber
1 small clove of garlic either put through a garlic press or minced
a few grindings of salt and pepper
Plan to serve the falafel warm, in pita bread with fresh veggies and tzatziki or simply arrange on a small plate with a side of tzatziki.
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