Sweet Potato Falafels
with Garlic Hummus
Welcome to March’s Secret Recipe Club Post! It’s a little strange how excited I get when I find out what blog I’ve been assigned, and this month was no different. This month I was given Isabelle’s Crumb Blog and I was hooked from the moment I saw her intro. This “coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Mister and two cats to feed” chick has a blog chock full of recipes, for which I can overlook her being a cat person. I want to say I pinned close to 30 recipes are my first go thru, before finally narrowing things down to the top 5. In the end it became a battle between Saag Paneer and Sweet Potato Falafels, with the inability to find any paneer being the deciding factor. I loved that the falafel recipe was really three recipes in one, though in the end I only did two of the three. I have attempted, and failed, at making falafels before but these held together amazingly well making it super easy to fry them up.
2 cloves garlic, minced
1 can (19 oz) chickpeas, rinsed and thoroughly drained
1 cup mashed sweet potato
¼ cup panko bread crumbs
1 tsp fresh rosemary
1 tsp fresh thyme
1 tsp ground cumin
1?2 tsp chili flakes
¼ tsp salt
2 tbsp vegetable oil
- Place the garlic, chickpeas, sweat potato, bread crumbs, and herbs in a food processor or blender. Process until almost pureed and then form walnut sized balls then place on plate and cover in plastic wrap. Place in fridge for at least 30 minutes.
- Heat oil in a deep frying pan until 375 degrees. Remove the falafels from the fridge and use a slotted spoon to place in the hot oil. Cook for 3-5 minutes on each side, using the spoon to gently flip them.
- Set aside finished falafels on a cookie sheet covered in a paper towels.
- Allow to cool and enjoy
1 can (19 ounce) chickpeas, well rinsed but reserving 1 tbsp of liquid
2 tbsp tahini
4 cloves garlic, chopped
½ tsp paprika
½ tsp salt
- Place everything in a blender and puree until smooth. Place in fridge, well covered, until time to use.
- Serve with the cooked falafels, either as a dip or as part of a falafel sandwich and Enjoy!
I served these without the pita per husband’s request along with some vinegar carrots, cucumber, greek yogurt, and (of course) the garlic hummus from the original post. They were delicious and as a bonus heated up rather well the next day for lunch! Needless to say another awesome recipe thanks to SRC.