My son is a personal trainer, and is currently participating in an 8 week shred diet along with the other PTs in his gym. This diet includes no wheat, sugar, dairy, or alcohol. I’ve been experimenting with various recipes to help support him, and this falafel turned out so well, I think I’ll keep it in the rotation even after his diet is complete. I love sweet potato falafel, and this version is particularly healthy and easy to make.

Gluten Free, Baked Sweet Potato Falafel with Avocado Sauce
Yields 15
Write a review
Print
Sweet Potato Falafel
  1. 2 cans organic chickpeas, drained and rinsed
  2. 1 yellow or white onion, finely chopped
  3. 2 cloves garlic, minced
  4. 1 medium sweet potato
  5. 2 1/4 tsp ground cumin
  6. 3 tbsp tahini sauce (or plain, smooth tahini)
  7. 1 tsp salt
  8. 2 tbsp dried parsley
Avocado sauce
  1. 1 avocado
  2. 1/3 cup water
  3. 2 tbsp extra virgin olive oil
  4. 1 lime
  5. 1/4 tsp ground cumin
  6. salt and pepper to taste
Instructions
  1. Preheat the oven to 400F/200C. Spread the chickpeas onto a baking sheet and place in the oven while it's heating up (this will help dry the chickpeas).
  2. Sautee the onion in a pan for a few minutes, until cooked and slightly browned. Add the garlic and cook a further 30-40 seconds (don't let it burn). Remove the pan from heat and set aside.
  3. Wash the sweet potato well, pat it dry with a paper towel, and stab it a few times with a knife. Place it onto a microwave safe plate and microwave it 5-7 minutes, until cooked all the way through.
  4. Remove the chickpeas from the oven and place into a food processor with the onions/garlic. Pulse until the chickpeas are broken up but not completely mushy. Remove and place the chickpea mixture into a bowl.
  5. Cut the sweet potato in half and squeeze the flesh out from the skins. Throw away the skins (or eat them - they are full of nutrition!) and add the flesh to the chickpeas along with the remaining ingredients.
  6. Use a fork to mix the ingredients together.
  7. Line a baking sheet with parchment. Make 15 falafel balls from the mixture by rolling them in your hands and then flattening them slightly once placed onto the baking sheet.
  8. Bake for 10 minutes. Flip over and bake a further 10 minutes.
  9. Serve with avocado sauce or more of the tahini sauce.
  10. To make the avocado sauce, pit and peel the avocado, juice the lime, and place all of the ingredients into a bowl. Process with an immersion blender until smooth.
The Pescetonian http://pescetonian.co.uk/