I’ve been traveling and working without (what seems like) a moment to breathe and have finally stumbled on a few weeks of calm. While I did my best to take care of my health and body during the business I know that I fell short a few too many times and am glad to refocus my attention on making sure I am treating myself right. One of the ways that we are doing that around our house right now is by eating as many plants and fruits that we can while cutting back to only having meat a few times a week. For an omnivore like myself this is hard but at the same time refreshing to be challenged in the kitchen and forced into being extra creative with ingredients. I found this recipe a few months back and it has quickly become one of my weekday favorites. You can serve the falafel over a salad or over homemade tortilla chips with a little bit of coconut cream or sour cream. It is super filling and makes for great leftovers as well.
Also enjoying lately
Reading: Tinkers by Paul Harding
Listening: Angel Olsen
Podcast Listening: The Daily
Sweet Potato Falafel
- 14 ounces of cooked chickpeas (if using canned, rinse well)
- 2 cloves of garlic
- 1 large or 2 medium sweet potatoes, baked & skin removed
- 1/3 cup of cilantro
- 1 tsp of cumin
- 1/4 tsp of turmeric
- 3 green onions or 1 tsp of onion powder
- red pepper flakes to taste ( I put around 2 tsps)
- salt and pepper to taste
- Preheat the over to 355 F.
- Place all of your ingredients into a food processor and pulse until very well combined.
- Line a baking tray with parchment paper.
- Working with an ice cream scoop, scoop your sweet potato mixture and place rounds on baking paper until you run out of mixture.
- Bake for 30 minutes until crispy on the outside and tender on the inside.
- Enjoy warm or cold. Will keep in a tighly sealed container in the fridge for 3 days.
adapted from caseyjade.com