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These naturally sweet, low-fat, baked falafel make for a delicious appetizer or snack. They're flavored with turmeric, garlic, cumin, and a pinch of chili flakes. You could eat these falafel as they are, dipped in the creamy, avocado sauce, or on top of a vegetable salad for a nutritious, light meal!

Sweet Potato Falafel With Avocado Dipping Sauce [Vegan]

Serves

30 falafel

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Ingredients

For the Sweet Potato Falafel:

  • 1 medium yam, peeled and chopped
  • 1 12-ounce can garbanzo beans, rinsed and drained
  • 1/2 cup quinoa flakes
  • 1 tablespoon quinoa flour
  • 1 large garlic clove
  • 1/2 Cipollini onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • A pinch of chili flakes

For the Avocado Dipping Sauce:

  • 1 ripe avocado
  • 1 lime, squeezed
  • 6 tablespoons water
  • 1/4 cup fresh parsley
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon chili flakes
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Preparation

To Make the Falafel:

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In your food processor, place the sweet potato chunks and process until broken down.
  3. Add garbanzo beans, quinoa flakes and flour, garlic clove, and onion and process to combine, making sure everything gets broken down.
  4. Add remaining ingredients and process once more.
  5. Using a small cookie scoop to scoop the mixture into balls and place on your lined baking sheet.
  6. Bake for 45-55 minutes, until falafel begin to golden and harden on the outside.
  7. Let cool slightly before serving or store in your refrigerator.

To Make the Avocado Dipping Sauce:

  1. Blend all ingredients in your blender until creamy and smooth.
  2. Serve immediately with the falafel or store in your refrigerator.
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