Sweet Potato Falafel
Updated: Apr 28
This is a quick and easy recipe using falafel mix, which you can find in the health food section of most grocery stores. The sweetness of the sweet potato begs for a hot, spicy foil, such as Chipotle Salsa, Harissa Dipping Sauce.
1 cup falafel mix 1 tablespoon chopped fresh cilantro 1 teaspoon ancho chili powder ½ teaspoon ground cumin ¼ teaspoon cayenne 1 teaspoon lemon juice 1 cup mashed sweet potatoes Salt and pepper 2 tablespoons oil Chipotle Salsa (page 137), Harissa Dipping Sauce.
Pour 1 cup of boiling water over the falafel mix in a medium bowl. Cover and let stand for 15 minutes or until all the water is absorbed and the ground chickpeas in the mix are relatively soft. Add the cilantro, chili powder, cumin, cayenne, and lemon juice to the falafel mix and mix well. Add the sweet potatoes. Taste the mixture and adjust seasonings with salt and pepper. Heat 1 tablespoon of the oil in a wide, heavy skillet or nonstick pan over medium-high heat. Drop the falafel mix by heaping tablespoons into the pan. Flatten the falafel with a metal spatula to ensure even cooking. These are more delicate than regular falafel, so do not crowd them in the pan or they will be difficult to turn. Cook the patties on one side until golden brown, about 4 minutes. Turn the patties with a metal spatula and cook the other side for 3 more minutes. Repeat with remaining oil and falafel mixture. Season with salt and pepper. Serve immediately, reserve in a warm oven, or refrigerate and reheat later. Serve with Chipotle Salsa, Harissa Dipping Sauce, or Meshwiya. Makes 24 patties.