Homemade falafel is one of my most favorite homemade Meatless Monday dishes. It is incredibly versatile – much like hummus, chickpeas are a fantastic base for a plethora of flavors. You can get creative with your herbs and spices, and the dipping options are endless! This particular recipe incorporates sweet potatoes, which not only provides a sweet balance to the spicy, smoky curry and paprika flavors, but also gives you an extra boost of vitamins B6, C and D. They’re also high in iron and magnesium – two minerals, that, among other things, can help boost our resistance to stress.
Another stress-busting plus to this recipe? Falafel are easy to make in big batches – freeze them, or have easy to transport leftovers for lunch the rest of the week! They’re delicious atop greens or rice, or can be tucked into a gluten-free wrap or pita. Don’t forget to dip!
- 2 cups chickpeas, cooked
- 3 large garlic cloves
- 1/2 cup red onion, chopped
- 3 Tbsp. fresh lemon juice
- 1/4 cup packed fresh parsley
- 1/4 cup ground flax
- 1 sweet potato, peeled and cooked
- 1/2 tsp. curry powder
- 1/2 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/4 tsp. smoked paprika
- Preheat the over to 190 degrees C/375 degrees F.
- Mince garlic cloves in a food processor, then add 2 cups chickpeas (reserve 1/4 cup) to chop. Add sweet potato, onion, lemon juice, herbs and spices and process until combined. Do not over-process.
- Transfer mixture into a large bowl and stir in ground flax and reserved 1/4 cup chickpeas. Shape into about 10-12 balls, packing tightly so mixture holds together.
- Grease a baking sheet with coconut oil or spray and place balls about 2 inches apart. Bake for about 25 minutes, turning balls over about halfway through. Falafel should be slightly browned and crispy.
- Allow to cool, then serve over greens and/or rice with a side of hummus or yoghurt sauce.