Gluten Free Sweet Potato Falafel

I LOVE Falafel, but honestly they aren’t all that healthy…deep fried chick pea balls…but take heart…

These Gluten Free Sweet Potato Falafel are healthy, flavorful, full of good fiber, and are completely vegan and plant based. This recipe makes about 21 falafel patties or balls formed with a small cookie scoop. My inspiration for this recipe came from Pinch of Yum Summer Bliss Bowls and Casey Jade dot com, Delish! Thank you girls!

Gluten Free Sweet Potato Falafel are also Paleo and Whole 30 Friendly and of course the Gluten Free Sweet Potato Falafel Bowl lines up nicely with our “Alkaline Plate”.

They freeze very well, make the “batter” and freeze, store in zip loc baggies.

There are 2 ways you can cook them.  Baking is best if you are serving the entire batch right away.

Pan frying, my favorite way, creates a crispy, sweet texture when you bite into one. 

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Gluten Free Sweet Potato Falafel Bowl

Gluten Free Sweet Potato Falafel

These Gluten Free Sweet Potato Falafel are great in a "bowl" as Pinch of Yum suggested, as a quick snack or as a "cooked veggie" on your alkaline plate.

To bake Preheat oven to 350 degrees
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 7 bowls
Cost: $4.00 for batch

Equipment

  • Equipment: Food Processor with “S” blade, small cookie scoop, cookie sheet or small fry pan.

Ingredients

  • 1 can organic chickpeas rinsed under cold water
  • 2 cups cooked sweet potatoes 1-2 large sweet potatoes
  • ¼ cup almond flour
  • 1 flax egg 1 Tablespoon Flax meal with 2.5 Tablespoons water
  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro
  • ¼ cup sweet onion
  • 1 large clove garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Pink Salt & White Pepper I used about ½ teaspoon of salt and a dash of white pepper
  • Pinch of cayenne pepper

Instructions

  • Food Processor S-Blade
  • Chop chick peas, onion, parsley, cilantro and minced garlic in food processor and pulse to fine chop
  • Add sweet potato, cumin, coriander, salt, pepper and cayenne, pulse food processor to mix well
  • Use a small cookie scoop, flatten into rounds and top with Savory Spice Shop “Everything Bagel” for an extra kick. Also good without the bagel topping.
  • Bake at 350 for 30 minutes, flip at 15 minutes to brown on both sides.
  • To store in freezer, place rounds on a cookie sheet lined with parchment paper. Flatten rounds, freeze solid and store in zip loc freezer bags for up to 1 month. If you are baking frozen falafel, increase baking time to 40 minutes.
  • NOTE: You can also pan fry in a good quality oil. They will be softer, more like a potato cake than a falafel.

Notes

Pinch of Yum suggests serving as a bowl with spinach, quinoa, fresh dill, heirloom tomatoes, fresh cucumbers and goat cheese. Top with cashew jalapeno ranch dressing or vegan taziki sauce. I tried it that way, Yummy! snip fresh dill as a garnish. Layer your bowl with spinach, then a dab of “Cashew Ranch Dressing”.
These would also be fabulous as appetizers topped with goat cheese and put under the broiler.  Snip dill as a garnish.
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