Anyone who regularly frequents this space will know I adore little bites, especially when they are baked as it cuts done on oil content and time too. I have baked falafels on more than one occasion and this time I wanted to try falafel with sweet potato along with the chickpeas that are the traditional base for falafels. I surely wasn't disappointed with the result.
They were really easy to make, which is good when it's hot outside and the desire to spend a prolonged period of time in the kitchen is not the first priority. The falafels were slightly crisp on the outside with a melt-in-your-mouth interior. They can be served up as an appetizer, or for a light meal with your favorite chutney or, as I did, with a creamy and tangy yogurt and tahini sauce. I wanted a grain component to the meal and also decided to serve up some brown rice on the side. These certainly would be wonderful served in a pita pocket along with some diced tomato or anything else that suits your fancy.
|Sweet Potato Falafel|
|Recipe by Lisa Turner|
Cuisine: Middle Eastern
Published on August 28, 2015
Crispy golden-orange baked sweet potato and chickpea falafels seasoned with spices and served with a simple creamy, tangy and lemony yogurt and tahini sauce
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Other little bites to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Spicy Baked Chickpea Koftas
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Vegetarian Samosa Cakes with Tamarind Chutney
On the top of the reading stack: The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts by Paula Shoyer
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