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Sweetpotato Falafel

Sweetpotato Falafel blends chickpeas, cooked sweetpotato, quinoa, kale, garlic, and warm spices into baked falafel balls that are crisp on the outside and tender inside. Served with a creamy yogurt tahini sauce, this nutritious dish offers a flavorful, plant-forward twist on traditional falafel.
Registered dietitian finalist for NCSPC Recipe Contest with the Academy of Nutrition and Dietetics

Recipe

Prep Time 15 minutes
Cook Time 25 minutes
Calories 1069 kcal

Ingredients
  

  • 4 medium cloves garlic chopped
  • 2 cups stemmed chopped kale
  • 1/4 cup Italian parsley leaves
  • 1 15 ounce can of chickpeas drained
  • 1 cup cooked sweetpotato
  • 3/4 cup cooked quinoa
  • 2 teaspoons ground cumin
  • 2 teaspoons lemon juice
  • 1 tablespoon tahini
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Vegetable cooking spray
  • Yogurt Tahini Sauce:
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 2 tablespoons thinly sliced red onion
  • 1 small clove garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Add the garlic, kale and parsley to the food processor and process for 30 seconds to 1 minute until the greens are finely chopped.
  • Add the chickpeas and process again until the beans are crumbled but not yet turned into paste. Remove half the contents of the process and put into a medium sized bowl.
  • Add the remaining ingredients to the processor except for cooking spray. Process for 1 minute, until all the ingredients become incorporated but not too pasty
  • Add the processed mixture to the mixture in the bowl. Using a spatula, stir well to combine. Let sit for 5 to 10 minutes for the flavors to blend.
  • Heat an oven to 400 degrees F.
  • Put parchment on a rimmed baking sheet. Spray with cooking spray.
  • Using a small cookie scoop, or melon baller, make balls the size of ping pong balls and place on baking sheet. Spray the tops with cooking spray.
  • Bake for 10 minutes on one side. Flip the balls over and bake another 10 minutes. When time is up, let the balls sit for 5 minutes to cool before serving them.
  • Serve in pita bread, on corn tortillas (pictured), or wrap in lettuce leaves, with a tahini-garlic sauce on the side.
  • Yogurt Tahini Sauce : Combine all ingredients in a small bowl. Add a little water to thin, if desired.
  • Number of servings (yield): 4 servings (41.9g each)

Notes

Nutrition per serving (yogurt tahini sauce only): 65 calories; 5g total fat; 167mg sodium; 3g carbohydrates; 0g fiber; 2g protein
Number of servings (yield): 4 portions of 5 falafel balls each
Nutrition Facts
Sweetpotato Falafel
Serving Size
 
1
Amount per Serving
Calories
1069
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
9
g
Cholesterol
 
7
mg
2
%
Sodium
 
3215
mg
140
%
Potassium
 
2424
mg
69
%
Carbohydrates
 
153
g
51
%
Fiber
 
32
g
133
%
Sugar
 
13
g
14
%
Protein
 
55
g
110
%
Vitamin A
 
33742
IU
675
%
Vitamin C
 
205
mg
248
%
Calcium
 
698
mg
70
%
Iron
 
16
mg
89
%
Net Carbohydrates
 
121
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 1069kcalCarbohydrates: 153gProtein: 55gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gCholesterol: 7mgSodium: 3215mgPotassium: 2424mgFiber: 32gSugar: 13gVitamin A: 33742IUVitamin C: 205mgCalcium: 698mgIron: 16mgNet Carbohydrates: 121g