Sweet Potato Spinach Falafels
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 15 balls
Ingredients
- 1 medium sweet potato
- 1 can garbanzo beans/chickpeas
- 1 cup raw spinach
- 1.5 tsp Garam Masala (You can always substitute cumin or curry powder)
- 3 small or 2 large garlic cloves minced
- 1 whole shallot diced finely
- 1 tbsp tahini
- Salt & Pepper to taste (I tend not to use a lot of salt in my cooking)
- ⅛ cup of chia seeds
- ⅛ cup of sesame seeds
Instructions
- Pre-heat oven to 350 degrees F. Peel sweet potato and dice into cubes. Bake on a cookie sheet naked for about 35 minutes (flipping over in between). You want the sweet potato soft so you can easily blend it. Once done, turn the oven up to 375 degrees F.
- Place all ingredients except the chia and sesame seeds into the food processor or Vitamix. Make sure not to overblend as you don’t want it creamy, but rather smooth with tiny chunks for texture.
- Pour chia seeds and sesame seeds onto a plate and mix. (You can use both or either or for the seeds. Just gives it a nice crunch when you bake them.) Roll into small balls about the size of a golf ball and roll in seed mixture on plate to fully coat them. Place them onto a baking sheet that is covered with a sheet of parchment paper (so they don’t stick).
- Bake for about 30 minutes and flipping them at about 15 minutes in. Take out of the oven and cool for 10 minutes before eating.
