Gluten-Free Sweet Potato Falafels
These baked falafels are made with purple sweet potatoes and are vegan and gluten-free
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)
Instructions
- 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.
- To assemble the wraps: 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 tahini and green chutney sauce. Enjoy!
Video
Notes
Where To Buy Some Of The Items