Sweet Potato Falafel
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Servings
15 falafel
Packed with plant-based power, these High-Protein Sweet Potato Falafels are a nutritious twist on the classic Middle Eastern favorite. Made with a base of mashed sweet potatoes instead of chickpeas, and your choice of rice or pea protein powder, this recipe delivers a satisfying boost of protein with every bite—perfect for post-workout meals, healthy snacking, or meatless meal prep. Spiced with cumin, garlic, and fresh lemon juice, these baked bundles of goodness are tender on the inside, and completely vegan and gluten-free. Ideal for wraps, bowls, or dipping in hummus!
Ingredients
- 2 medium sweet potatoes, cooked
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- 2 garlic cloves, minced
- Juice of half a lemon
-
1 C Growing Naturals Original rice protein (may substitute with Original pea protein)
- 1 T EVOO (Extra Virgin Olive Oil)
- 1 T toasted sesame oil
- Sprinkling of chia seeds
- Salt and pepper
Directions
Put the sweet potatoes, cumin, garlic, coriander, lemon juice and protein powder into a large bowl. Salt and pepper to taste, add EVOO and sesame oils, then mush with fork until smooth
- Firm in fridge for 30 mins. Should be more gooey than wet.
If needed, add a bit more EVOO or protein powder
- Preheat the oven to 400°F. Using a spoon or a falafel scoop, place on an oiled tray. Sprinkle seeds and bake for 15-20 mins, until the bases are golden brown.
Note
These are great with a salad and leftover grilled eggplant!