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Gluten-Free Sweet Potato Falafels

These baked falafels are made with purple sweet potatoes and are vegan and gluten-free
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Lunch
Ingredients Method Video Notes

Ingredients
  

Falafel
  • 2 medium purple sweet potatoes can also use garnet sweet potatoes
  • 1 1/2 cups cooked garbanzo beans can also use a can
  • 1/2 cup chickpea flour can also use oat flour or regular baking flour
  • 1 cup cilantro
  • 1 cup red onions can also use yellow onions
  • 3 cloves garlic
  • 1 tsp coriander
  • 1 tsp cumin
  • pinch cardamom
  • 1 tbsp lemon juice
  • 1/2 tsp ginger
Wrap
  • Flatbread
  • 4 leaves Romaine Lettuce
  • 1 tomato thinly sliced
  • 1/2 onion thinly sliced
  • Tahini Sauce (optional)
  • Green Chutney Sauce (optional)

Method
 

  1. Boil water in a large pot and add a steamer basket. Chop onions and mince the ginger. Cut the sweet potatoes.
  2. Add the sliced sweet potatoes to the steamer basket and steam about 6 - 8 minutes until form tender. Let cool for 10 minutes.
  3. Add all the ingredients to a food processor.
  4. Blend for 1 -2 minutes until it's smooth with some big chunks.
  5. Put mixture in fridge for about 30 minutes. This helps the mixture be less sticky and makes it easier to form into balls.
  6. 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.
  7. To assemble the wraps: Chop romaine lettuce. Thinly slice the tomatoes and onions. Place falafels on top of flatbread.
  8. Add the romaine, tomatoes, and onions on top.
  9. Serve with your favorite sauces. I use tahini and green chutney sauce. Enjoy!

Video

Notes

Where To Buy Some Of The Items