Instead of turning to macaroni & cheese and chocolate, I’ve always turned to falafels to give me the comfort of the so-called “comfort foods.” Back when I lived in Sweden, my dad and I would ride into town every week. We’d go to the heart of the city, where a man sold legendary falafels out of a little truck. Maybe the feeling of comfort resides in the old memories and feelings of nostalgia. Nevertheless I’m a huge fan of the little Mediterranean balls of wonder.
Ever since switching to a plant based diet-not consisting of refined oils or sugars-my love for falafels was neglected. You can only imagine my excitement when I realized that I can make equally tasty falafels by baking them instead. I tried out this recipe again and again until I finally hit the jackpot: curried sweet potato falafels. The sweetness of the sweet potato pairs so nicely with the Indian spices and chickpeas.
1 can of drained and rinsed chickpeas
1 medium sweet potato
1 small onion, chopped
1/4 cup of almonds
1/4 cup parsley
1 tbsp turmeric
1 tbsp cumin
1 teaspoon garam masala
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon salt
1. Preheat your oven to 375 degrees. Start off by peeling, chopping, and steaming your sweet potato. Let it cool.
2. In the mean time, throw the almonds, parsley and spices in a food processor and blend until it forms a powder.
3. Add the chickpeas and onion, mixing until combined while making sure to not over-process.
4. Once completely cooled, add the sweet potato and blend until well-combined once again.
5. Roll the mixture into balls and place on parchment paper on a baking tray. Bake for 20-25 minutes, or until golden brown on the outside.
- Vilda (DIY Food Contributor)
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