Ingredients
Scale
- 2 cups/500 g baked sweet potato flesh
- 1 can of chickpeas, drained
- 3.5 oz/100 g breadcrumbs or oat flour, use GF if needed
- 4 tbsp sesame seeds
- 2 tbsp nutritional yeast
- 2 tbsp fresh parsley, chopped
- 1.5 tsp garlic powder
- 1 tsp sweet paprika powder
- 1/2 tsp ground coriander
- 1/2 tsp sumac
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- dash of liquid smoke
- salt, pepper
GARLIC YOGURT
- 1 cup/250 g unsweetened coconut yogurt
- 3 cloves of garlic, minced
- 1 tsp lemon juice
- salt, pepper
Instructions
- Add sweet potato flesh and drained chickpeas to a large mixing bowl. Using a potato masher mash them together coarsely.
- Add breadcrumbs or oat flour, sesame seeds, nutritional yeast, parsley, garlic powder, paprika, coriander, sumac, cumin, chili, liquid smoke, salt and pepper, and mix well together. Place in the fridge and let rest for 30-60 minutes.
- Preheat oven to 400°F/200°C.
- With wet hands form the mixture into 25-30 balls (about 2 tablespoon each).
- Bake for 45-50 minutes, or until golden and crispy.
- Meanwhile mix together yogurt, garlic, and lemon juice. Season with salt and pepper.
- Serve falafel warm or cold with garlic yogurt on the side. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 45 minutes