Sweet Potato and Red Onion Falafel [Vegan]

This recipe adds a little Fall flavor to your typical falafel, by making it with sweet potato in addition to chickpeas! These are nice and flavorful thanks to red onion, garlic, cumin, and garam masala and, of course, crispy to boot. Top a salad with these and drizzle with a bit of vegan mayo or serve them as an appetizer.

          SERVES          

2-3  

INGREDIENTS

FOR THE FALAFEL:

• 1 sweet potato
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 1/4 cup parsley, chopped
• Salt
• 1 14-ounce can chickpeas, drained and rinsed
• 1 teaspoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon garam masala (optional)
• 1/4 teaspoon cayenne pepper
• 3/4 cup bread crumbs

FOR FRYING:

• 1 cup flour
• 1 cup vegetable oil

FOR TOPPING:

• Vegan mayonnaise (optional)

PREPARATION

1. Boil or bake the sweet potato with the skin on.
2. Once cooked, peel the skin, chop the potato, and grind in the food processor together with the onion, garlic, and parsley until puréed. Add and adjust the salt at this time as well. Drain and rinse the can of chickpeas.
3. Add the chickpeas in the food processor with apple cider vinegar and the spices, then pulse to get a chunky paste that holds together.
4. Take the mix out of the food processor and add bread crumbs. Mix together with spatula. Let the mixture chill in the refrigerator for 2 hours. Then shape into small balls. Put flour in a plastic bag with falafel balls and shake.
5. Flour should coat the falafel balls.
6. Heat oil on high in a frying pan for about one minute. Fry falafel balls until golden brown. Drizzle with vegan mayonnaise (if desired) and serve warm.