What makes these falafels unique?

These falafels stand out due to the combination of pureed sweet potato and red onion, which adds a distinct earthy sweetness and savory depth to the chickpea base, complemented by spices like garam masala.

Is chilling the falafel mixture necessary?

Yes, chilling the mixture in the refrigerator for two hours is crucial as it helps the falafel balls hold their shape better during the frying process.

Can I bake these falafels instead of frying them?

The recipe is designed for frying to achieve a golden-brown crisp exterior. While baking might be an alternative, the texture and crispness would differ from the fried version.

How should I serve these Sweet Potato and Red Onion Falafels?

Serve these falafels warm, optionally drizzled with vegan mayonnaise as suggested in the recipe, or alongside a fresh salad or in pita bread.

Can I prepare the falafel mixture in advance?

Yes, you can prepare the mixture and let it chill for the required two hours, or even longer, before shaping and frying, making it convenient for meal prep.

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Sweet Potato and Red Onion Falafel
[Vegan]

MS By: Maya Sozer

Author Bio

Maya is a culinary creative and photographer. Her foray into sharing her experience began when... Read More

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Golden brown sweet potato and red onion falafel balls, freshly fried, served warm on a plate and drizzled with creamy vegan mayonnaise.

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Sweet Potato and Red Onion Falafel [Vegan]

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This recipe adds a little Fall flavor to your typical falafel, by making it with sweet potato in addition to chickpeas! These are nice and flavorful thanks to red onion, garlic, cumin, and garam masala and, of course, crispy to boot. Top a salad with these and drizzle with a... Read More

Ingredients You Need for Sweet Potato and Red Onion Falafel [Vegan]

For the Falafel:

1 sweet potato
1 red onion, chopped
2 garlic cloves, crushed
1/4 cup parsley, chopped
Salt
1 14-ounce can chickpeas, drained and rinsed
1 teaspoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon garam masala (optional)
1/4 teaspoon cayenne pepper
3/4 cup bread crumbs

For Frying:

1 cup flour
1 cup vegetable oil

For Topping:

Vegan mayonnaise (optional)

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How to Prepare Sweet Potato and Red Onion Falafel [Vegan]

Boil or bake the sweet potato with the skin on.
Once cooked, peel the skin, chop the potato, and grind in the food processor together with the onion, garlic, and parsley until puréed. Add and adjust the salt at this time as well. Drain and rinse the can of chickpeas.
Add the chickpeas in the food processor with apple cider vinegar and the spices, then pulse to get a chunky paste that holds together.
Take the mix out of the food processor and add bread crumbs. Mix together with spatula. Let the mixture chill in the refrigerator for 2 hours. Then shape into small balls. Put flour in a plastic bag with falafel balls and shake.
Flour should coat the falafel balls.
Heat oil on high in a frying pan for about one minute. Fry falafel balls until golden brown. Drizzle with vegan mayonnaise (if desired) and serve warm.