Sweet potato falafal


I made this falafal to go with my leftover Italian rice (recipe in previous post). You can also make a wrap with it and add different kinds of veggies. I always have trouble keeping my falafals together, they always fall apart or they don't cook completely. For this recipe, I used nutritional yeast to keep all the ingredients together. I baked the falafals in my oven instead of frying in coconut oil.

These measurements are not precise, I tried this recipe on a whim and didn't write it down.
1 can of lentils
1 sweet potato, peeled and steamed
Chopped kale
Fresh basil
Nutritional yeast
Garlic powder
Sea salt and pepper

Cut up the sweet potato and steam it. When you can stick a knife through the pieces easily, remove from heat and peel the potato.
Add the lentils, steamed sweet potato and kale to a medium sized bowl. Mash and mix everything together. Add the fresh basil, cut into small pieces. Keep adding nutritional yeast until the mixture is sticky. Add the sea salt and pepper with a few sprinkles of garlic (you can also add fresh garlic). Keep mixing and form the mixture into balls.
Place the falafals on a cookie sheet and bake at 350 degrees for 25 minutes. Check the falafal by sticking a fork in it; it should be baked all the way through.
These are pretty delish I must say so myself :)

Here is another version of the recipe with different measurements and nutritional info. I didn't peel the sweet potatoes, I just mashed them and mixed them with the lentils and I didn't even notice the skin. These are awesome.
Sweet potato falafels
1/2 cup-1 cup of lentils
2 very small sweet potatoes, chopped
1/4 cup of nutritional yeast
Tumeric
Ground cumin
Lemon pepper
Sea salt
Garlic (optional)

Chop the sweet potatoes and steam them. Make sure you can pierce them with a knife before they are done.
Add the chopped sweet potatoes to your bowl of cooked lentils and mash everything together. You'll notice the mixture getting sticky. Add the nutritional yeast and keep mixing. Add the spices and taste it. Add anything else you want. My previous recipe from march 25th includes kale.
Once everything is mixed, form into balls and bake or fry. I baked mine in my toaster oven at 350 degrees for 25 minutes. Pierce the top of the falafels so the inside is cooked. After 25 minutes, the tops of the falafels may be brown but they'll be cooked all the way through. I served with brown rice pasta and my peanut sauce. I made four medium falafels from this recipe.
Substitutes: chickpeas, cannellini beans. The sweet potato is the main ingredient and taste in this recipe.

Nutritional info courtesy of caloriecount.com: 85 cal, 0.2g fat, 7g fiber, 6g protein, high in iron, low in sugar. Nutritional info is for each individual falafel.


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