These baked sweet potato falafels turned out crisp and delicious! They're simple to make and can be served in a number of ways. Try serving over lettuce with a yogurt cilantro dressing, by itself, or in a sandwich with pita pockets!
- 1 can chickpeas
- 1 sweet potato
- 1 tbsp ground cumin
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 clove garlic
- Pinch of salt and pepper
- Peel and chop the sweet potato. Roast at 425 degrees F for 30-35 minutes
- Once the sweet potato is cooked, combine the chickpeas, roasted sweet potato, cumin, lemon, turmeric, garlic, salt, and pepper in a food processor and pulse until the ingredients are combined. If you don't have a food processor, mash the ingredients by hand until combined
- Form the falafel mixture into small ball shapes and roast at 350 degrees F for 30-35 minutes
- Serve immediately over a bed of lettuce and drizzle a dressing over the top. Serve with any other salad add ins you like, such as red onion, kalamata olives, tomatoes, cucumber, etc.