Gluten-Free Baked Sweet Potato Falafel Wraps

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This falafel recipe is gluten-free and vegan. I love making falafels since I can throw them into several dishes like wraps and salads. I’ve also eaten them plain as a snack and just dip them in my favorite tahini sauce. These are also really filling and simple to make. In this recipe I add purple sweet potatoes to add a boost of nutrition and flavor. Plus it adds a lovely color to them. You can also use regular garnet sweet potatoes. I add in some cooked garbanzo beans and cilantro. Now if your taste buds are sensitive to cilantro you can replace this with parsley. I use chickpea flour, which is easy to DIY. Just take dried chickpeas and throw them in a food processor. You can also use oat flour or baking flour if you’re not avoiding gluten. Now I’m going to use them in a wrap in this recipe and add some vegetables like romaine salad, tomatoes, and onions. I make my own simple gluten-free flatbread, which you can get the recipe here. You can also just use store bought if you need to save some time.

What Makes This Healthy

• Typically falafels are fried but I will be baking these, which is a lot healthier. You can also bake them in an air fryer but would cut the time to 15 -20 minutes depending on the size of your falafel.
• Purple sweet potatoes are full of fiber and packed with nutrition and antioxidants like vitamin C. I usually like to keep the skin on since it’s full of nutrition. They are also a resistant starch that feeds the healthy bacteria in your gut.
• Cilantro is a wonderful herb that helps detox your body of heavy metals. It’s in Medical Medium’s famous Heavy Metal Detox Smoothie.
• Chickpeas are a wonderful vegan protein that is also full of nutrition and fiber. It helps you keep your appetite under control since it’s so filling.

How To Video

Let’s Cook

What you’ll need

For the falafels

• 2 medium purple sweet potatoes (can also use garnet sweet potatoes)
• 1 1/2 cups of cooked garbanzo beans (can also use a can )
• 1/2 cup of chickpea flour* ( can also use oat flour or regular baking flour)
• 1 cup cilantro
• 1 cup red onions ( can also use yellow onions)
• 3 garlic cloves
• 1 tsp coriander*
• 1 tsp cumin*
• a pinch of cardamom*
• 1 tbsp lemon juice
• 1/2 tsp of ginger

Boil water in a large pot and add a steamer basket. Chop onions and mince the ginger. Cut the sweet potatoes.

Add the sliced sweet potatoes to the steamer basket and steam about 6 – 8 minutes until form tender. Let cool for 10 minutes.

Add all the ingredients to a food processor.

Blend for 1 -2 minutes until it’s smooth with some big chunks.

Put mixture in fridge for about 30 minutes. This helps the mixture be less sticky and makes it easier to form into balls.

Preheat the oven to 400°F. Form mixture into balls about the size of a golf ball. Sprinkle with some sesame seeds. Bake for about 25 – 30 minutes or until it’s lightly golden in color.

What You’ll need to assemble the wraps:

• Flatbread
• Romaine Lettuce
• Tomatoes
• Onions
• Tahini Sauce
• Green Chutney Sauce

Chop romaine lettuce. Thinly slice the tomatoes and onions. Place falafels on top of flatbread.

Add the romaine, tomatoes, and onions on top.

Serve with your favorite sauces. I use this tahini sauce and green chutney sauce. Enjoy!

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