Delicious and healthy Sweet Potato Falafel with Walnuts. Baked not fried, perfectly moist and full of flavour.
I love falafel. I owe my life to them. Well, that's actually a bit of an exaggeration but they did just about save my life when I was on vacation a few months ago. You see, I was the only vegan amongst a lot of meat eaters and it was a real struggle to get hold of vegan friendly food almost everywhere we went. I ended up going without a lot so carried a pack of falafel from the grocery store around with me everywhere I went. At least then I knew that I would at least have them to eat if I didn't find anything better!
Traditionally falafel are fried which keeps them moist. I wanted to make a healthier version which could be baked. I struggled terribly with dryness while I was experimenting with my recipe. I dread to think how many falafel I went through in the testing process. I am lucky I didn't turn into one and as I hate to waste anything I ended up creating my Creamy Avocado & Lime Dressing to serve with the dry falafel. This dressing is delicious and not only great with falafel, but also good with salad, veggie burgers and as a sauce on Buddha Bowls etc.
The magic ingredient in my falafel ended up being cooked sweet potato.The sweet potato lends a bit of sweetness to the falafel which works nicely with the herbs and spices. The resulting falafel are deliciously moist and flavourful with great texture from the walnut pieces.
So after weeks of testing you finally have my Sweet Potato Falafel with Walnuts . You guys really need to try them. They are the best falafel I have ever eaten and are great stuffed into one of my Quick & Easy Pita Breads with a drizzle of Creamy Avocado & Lime Dressing and lots of fresh crisp salad. They are also good when used as a burger sub, or simply on their own as a quick snack.
You can serve these Sweet Potato Falafel with Walnuts either hot or cold and they also freeze really well too.
I would love to see your version of my Sweet Potato Falafel with Walnuts so feel free to share your pictures on Instagram (@avirtualvegan) and add the hashtag #avirtualvegan so I don't miss them! I would also love it if you let me know what you think in the comments section underneath the recipe.
Sweet Potato & Walnut Falafel
Author:
Ingredients
- 330g | 2 cups chickpeas , home-cooked or canned and drained
- 100g | ½ a packed cup cooked sweet potato , skin on is fine (I recommend baking or steaming not boiling as they might become too wet)
- 1 small onion , chopped ( mine was just slightly bigger then a golf ball)
- 1 lemon zest and juice
- 4 cloves garlic
- 1 large handful parsley
- 1 large handful cilantro , (coriander if in the UK)
- 1 tablespoon peanut butter
- 2 teaspoons ground cumin
- 1 tablespoon Sriracha or other hot sauce (sub ketchup if you don't like chilli)
- Up to ¼ cup water , you might not need any
- 60g | ½ cup walnuts , chopped
- oil for brushing before baking (optional)
INSTRUCTIONS
- Preheat oven to 350 degrees F
- Line a large baking tray with a Silpat or parchment paper.
- Add all of the ingredients to a food processor except the water and the walnuts.
- Process until well combined but leave a little bit of texture.
- Add just enough water to bring it all together but not so much that you are unable to shape it. Test with a piece in your hand if you are not sure. You might not need any. it depends on how dry your chickpeas are.
- Add the walnuts and pulse until just combined. You want to keep some crunchy texture there.
- Shape into patties (or balls if you prefer) and place on your prepared tray.
- Brush with oil (optional but gives them a slightly better crust)
- Bake at 350 for 35 - 40 minutes.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe is part of the Life With Lorelai link party
Colleen says
I used canned chickpeas and then added about about a third cup ground flax seed. Turned out great!!! !
A Virtual Vegan says
That's so good to hear Colleen! Adding the flax to compensate for the canned beans is a great idea. I often use it in my veggie burgers to soak up extra moisture and hold them together. I don't know why I didn't think of that with the falafels! Thank you so much for taking the time to stop by to let me know..I really appreciate it :0)