It has been exactly a month since I started my keto journey. While it has been a great experience, I think it is time to introduce a carb-up day into my week. That been said, today I will share with you my Sweet Potato Falafel recipe.
Here is what you are going to need to make these.
- Dried chickpeas. Soaked in water overnight.
- One Sweet Potato.
- Diced onions.
- Parsley
- Lemon Juice.
- Whole wheat flour.
- Baking soda.
- Cayenne
- Salt & pepper to taste.
- Some grapeseed oil to fry.
To get some of these ingredients from Amazon, please check the recipe.
Sweet Potato Falafel Recipe
Making falafel is just about one of the easiest things you can do. It is a fast food for a reason, it takes almost no time to make.
I will say this however, falafels are traditionally deep fried. But we will do no such thing today.
If you have not guessed it by now, the reason why my falafels are not perfectly round, is because I fried them in a pan.
So, worry not foodie one, you will be making these in your kitchen.
Carb-up day.
After one-month keto, I am so glad that I can finally have one day a week where I can consume a moderate amount of healthy carbs: such as bananas, sweet potatoes, legumes, tomatoes ect.
I’m so excited.
Here are some common questions about falafel
Can I use canned chickpeas for this recipe? No. They will fall apart in the pan as you flip them, and you will be very disappointed.
I don’t like chickpeas; can I use something else? Yes, you can make it with any dried legume of your choice. Just make sure you soak overnight.
Is falafel healthy? Deep fried falafel. Not really. They’re as healthy as French fries I guess.
How long can I keep the mixture in the fridge? You can make in advance and store in your fridge for up to 3 days.
Can I freeze them? Yes, totally. Cook, let cool and freeze. When warming up, use an over rather than a microwave.
Can I bake instead of frying? Yes, spray your pan with some oil, and bake until golden brown.
Today’s recipe
Sweet Potato Falafel
Ingredients
Falafel ingredients
- 1 Cup Dry Chickpeas. Soaked overnight.
- 1/2 Onion Minced.
- Handful of fresh parsley Minced
- 1 tbsp lemon juice
- 1 Peeled & Boiled Sweet potato has to be completely cooked.
- 1/2 tsp baking soda
- 1/4 tsp cayenne
- 1 tbsp whole wheat flour
- Salt & pepper to taste
- Some grapeseed oil to fry
Instructions
- In a food processor combine chickpeas, sweet potato, diced onions, parsley and lemon juice. Blend for 15 seconds. Add flour, baking soda, cayenne, salt and pepper. Blend again for 15 seconds. Cover and set aside.
- Heat up your pan on medium high heat and add 2-3 tbsp of oil. Lightly wet your hand and shape your falafel, either into patties or balls. If you are making patties, make sure they are at least 1/2 inch thick.
- Fry on each side until brown and crispy and remove from the pan. Repeat until all the mixture has been used.
- Serve warm, with some spicy vegan mayo (see notes).
Notes
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