Get ready to revolutionize your plant-based cooking with a mind-blowing fusion of Middle Eastern tradition and sweet potato magic! This isn't just another falafel recipe - it's a culinary adventure that combines the creamy richness of sweet potatoes with the bold, spicy kick of traditional falafel. Whether you're a seasoned chef or a curious home cook, these Spicy Sweet Potato Falafels will transport your taste buds to a world of irresistible flavors and textures that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes
- 1 cup chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Oil for frying
Instructions
- Preheat the oven to 425°F (218°C). Wash sweet potatoes and pierce them with a fork several times.
- Roast sweet potatoes directly on the oven rack for 35-40 minutes until they are soft and easily pierced with a knife. Let them cool completely.
- Once cooled, peel the sweet potatoes and place the flesh in a large mixing bowl. Mash the sweet potato until smooth.
- Drain and rinse chickpeas thoroughly. Add them to the mashed sweet potato and mash together until well combined but still slightly chunky.
- Add chopped parsley, green onions, minced garlic, cumin, coriander, cayenne pepper, salt, and black pepper to the mixture. Mix thoroughly.
- Line a baking sheet with parchment paper. Using wet hands, form the mixture into small round balls or patties, approximately 2 inches in diameter.
- Heat oil in a large skillet over medium-high heat. Carefully fry the falafel in batches, cooking for 3-4 minutes on each side until golden brown and crispy.
- Alternatively, you can bake the falafel at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier option.
- Remove falafel from oil or oven and place on a paper towel-lined plate to drain excess oil.
- Serve hot with tahini sauce, tzatziki, or in pita bread with fresh salad and herbs.
Tips
- Roast the sweet potatoes thoroughly and let them cool completely to ensure the right moisture content and texture.
- Use wet hands when forming the falafel balls to prevent sticking and create uniform shapes.
- For extra crispiness, make sure to drain chickpeas well and pat them dry before mixing.
- Don't overcrowd the pan when frying - cook in batches to ensure each falafel gets golden and crispy.
- If baking, use a light coating of oil and flip halfway through for even browning.
- Experiment with spice levels by adjusting the cayenne pepper to suit your heat preference.
- Serve immediately for the best texture and flavor - these falafels are most delicious when hot and crispy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
