Sweet Potato Falafel


Yes yet another sweet potato recipe. I’m honestly thinking I can live off sweet potatoes and be fully happy. Just to point out why I’m eating sweet potatoes over yellow or white. With weaning off psych meds I’m limiting foods that spike my blood sugar because constant spiking and dropping of my blood sugar can cause mood issues or irritability. So sweet potatoes don’t effect blood sugar levels like a white or yellow potato would. I’m all about healing my brain and staying stable and eating a ton of sweet potatoes while I do it. What I also love about sweet potatoes is that they can be eaten raw. What’s not to love about a sweet potato. To think I refused to even try them until about 2 years ago. Crazy I know.

I’ve only eaten falafel a few times and always felt so full and bloated after trying them seeing they were fried in oil. So I’ve made homemade baked falafel on a few occasions and they are so delicious! I love preparing a large amount of fresh chickpeas and saw I had sweet potatoes and thought about mixing them. By all means if you enjoy frying up falafels when you prepare them go for it. Still trying to keep my weight under control so baked is perfectly fine with me.

1/2 of a large sweet potato
2 cups chickpeas
1/2 tablespoon cumin
2 tablespoons tahini
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon tumeric
Black pepper
1/4 cup gluten free oat flour
1/2 cup extra gluten free oat flour to mix in at the end

Cook the sweet potato I kept the skin on and steamed in. Add chickpeas and sweet potato and everything but the 1/2 cup of oat flour and combine. Once mixture is well combined form into small patties and now coat with the oat flour and ball again. Do this with all of the falafel. Then add to non stick baking sheet or line with parchment paper or spray and bake at 350° for 15 minutes on one side then flip and bake for 10 or 15 more minutes.


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