Sweet potato falafels with tomato salad
This Sweet Potato Falafels recipe features roasted sweet potatoes and chickpeas, seasoned with aromatic spices, pan-fried until crispy. Paired with a fresh tomato salad, it offers a delightful blend of sweetness and tang.
Cook time 40 min
Prep time 40 min
Ingredients:
3 sweet potatos1/3 can canned chickpeas
2 tsp coriander leaves
1 tsp dried coriander
1 tsp ground cumin
1 tsp baking soda
2 garlic cloves
1.50 cups cherry tomatoes
1 tbsp fresh parsley
2 tsp olive oil
2 cups spinach
1 cucumber
Discover a vibrant and delicious way to enjoy falafels with our Sweet Potato Falafels served alongside a refreshing tomato salad. This recipe is a delightful fusion of flavors and textures, perfect for a nutritious lunch or dinner. Bursting with the natural sweetness of sweet potatoes and the aromatic touch of coriander, these falafels perfectly complement a fresh and tangy tomato salad. Whether you're a seasoned cook or a beginner looking to try something new, this recipe is sure to impress.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and peel the sweet potatoes.
- Cut them into cubes and place them on a baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until they are tender. Once done, set them aside to cool slightly.
- In a food processor, add the roasted sweet potatoes and chickpeas. Blend until you have a smooth mixture.
- Transfer the mixture to a mixing bowl.
- Add the fresh coriander leaves, dried coriander, ground cumin, baking soda, and minced garlic. Mix well to combine all the ingredients.
- If the mixture is too wet, you can add a little bit of chickpea flour or breadcrumbs to help bind it.
- Use your hands to shape the mixture into small falafel patties or balls, about the size of a golf ball.
- Place them on a baking sheet lined with parchment paper.
- Slightly flatten the falafels with the palm of your hand.
- Lower the oven temperature to 375°F (190°C).
- Bake the falafels for about 20-25 minutes, flipping them halfway through, until they are golden brown and slightly crispy on the outside.
- While the falafels are baking, combine the halved cherry tomatoes, diced cucumber, and chopped spinach in a large salad bowl.
- Add the chopped fresh parsley.
- Drizzle the olive oil over the salad and toss gently to combine.
- Arrange a portion of the tomato salad on each plate.
- Place a few falafels on top of the salad and serve immediately.
- Optional: Serve with a side of tahini sauce, hummus, or Greek yogurt for dipping.
With their wholesome ingredients and delightful taste, these Sweet Potato Falafels with Tomato Salad are a fantastic addition to any meal plan. This dish is not only nutritionally balanced but also incredibly satisfying and full of flavor. Whether you serve it as a main course or a hearty appetizer, it’s bound to become a favorite in your culinary repertoire. Enjoy the blend of textures and flavors in every bite and relish the nourishing goodness of homemade falafels.
Sweet potato falafels with tomato salad FAQ:
Sweet potatoes are done roasting when they are tender and can be easily pierced with a fork. You can also check by pressing them gently; they should yield slightly without being mushy.
Yes, you can substitute dried chickpeas, but they'll need to be soaked and cooked beforehand. Use about 1/3 cup of dried chickpeas, soak them overnight, and then cook until tender before adding them to the falafel mixture.
Leftover falafels can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes to maintain their crispiness.
If you don't have fresh coriander leaves, you can substitute with fresh parsley or basil for a different flavor. Dried herbs can also be used, but reduce the quantity since they are more concentrated.
If your falafel mixture is too wet, add a little chickpea flour or breadcrumbs, starting with 1 tablespoon, and mix until the mixture holds together better. This will help bind the falafels and make them easier to form.
Cooking Tips:
- Ensure the sweet potatoes are cooked until tender to make mashing easier and to achieve smooth falafel balls.
- Chill the falafel mixture in the refrigerator for at least 30 minutes before forming into balls; this helps them hold their shape while cooking.
- Use a non-stick pan or parchment paper if baking the falafels to prevent them from sticking.
- To enhance the flavor, you can add a squeeze of lemon juice to the tomato salad.
- For a spicier kick, consider adding a pinch of cayenne pepper or chili flakes to the falafel mixture.
- Serve the falafels with a side of hummus or tzatziki for extra creaminess and flavor.
Nutrition Facts
4 ServingsCalories 220kcal
Protein 7g
Carbohydrates 45g
Fiber 9g
Sugar 11g
Fat 3.72g
More recipes
Low carb cauliflower creamed spinach with mozzarella and spices
A creamy, low carb side of cauliflower and spinach with mozzarella.
05 May 2026Strawberry vanilla coconut dream smoothie
A creamy strawberry coconut smoothie for a refreshing start.
05 May 2026Oakleaf salad with mustard dressing
A refreshing oakleaf salad with a tangy mustard dressing.
05 May 2026Banana cake with cream cheese icing
Moist banana cake topped with tangy cream cheese icing.
05 May 2026