Spicy Sweet Potato Falafel combines the earthy sweetness of sweet potatoes with the hearty goodness of chickpeas. It’s a twist on the classic falafel, bringing a little heat and a lot of flavor to your plate. Perfect for a light lunch or a tasty snack, these falafels are a treat for the senses.
Sweet potatoes lend a natural sweetness and creamy texture, making the falafel tender and flavorful. Chickpeas provide the essential protein and body that hold everything together. Cilantro adds a fresh, herbaceous note that brightens the dish. Garlic and onion give depth and savory balance. Cumin and smoked paprika deliver warmth and a touch of smokiness, while cayenne pepper brings the heat. All-purpose flour acts as a binder, keeping everything intact. Finally, a dash of salt and pepper enhances all these flavors.
Start by peeling and cubing your sweet potatoes. Get a pot of salted water boiling, then toss in the sweet potatoes. Let them cook until tender, which should take about 10 minutes. You want them soft enough to mash easily.
While those are boiling away, grab a large bowl and combine your chickpeas—make sure they’re drained and rinsed. Once your sweet potatoes are ready, drain them and add them to the bowl with the chickpeas. Use a fork or a potato masher to combine them until smooth.
Next, fold in your cilantro, garlic, onion, cumin, smoked paprika, and cayenne pepper. Sprinkle in the flour and season with salt and pepper. Mix until everything is well incorporated. It should be a thick, slightly sticky mixture.
Now, take small portions and form them into balls or patties. They should hold together nicely, thanks to the flour binding them.
In a frying pan, heat up some oil over medium heat. You want enough oil to cover the bottom of the pan. Once hot, add your falafel in batches. Don’t overcrowd the pan; give them space to breathe. Fry each side until golden brown, which should be around 3 to 4 minutes per side.
Once they’re beautifully golden, remove them with a slotted spoon and let them drain on paper towels. This keeps them crispy and not greasy.
These falafels are fantastic stuffed into warm pita bread with a dollop of hummus or tzatziki. Add some crunchy cucumbers and fresh tomatoes for a refreshing contrast. They also work well over a bed of lettuce as part of a salad with a tangy lemon dressing.
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