Baked Sweet Potato Falafel with Lemon Herb Tahini Dressing

Ingredients

• •2 medium sweet potatoes, peeled and cubed
• •1 cup canned chickpeas, drained and rinsed
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh cilantro, chopped
• •2 cloves garlic, minced
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper (optional)
• •3 tablespoons all-purpose flour (or gluten-free flour for GF option)
• •1/2 teaspoon baking powder
• •1 teaspoon salt
• •2 tablespoons olive oil
• •1/3 cup tahini
• •2 tablespoons freshly squeezed lemon juice
• •1 tablespoon olive oil (for dressing)
• •2 tablespoons water (to thin the dressing)
• •1/4 teaspoon salt (for dressing)
• •1 tablespoon fresh dill, finely chopped (optional for dressing)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Place the cubed sweet potatoes on the baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25-30 minutes, or until soft and lightly caramelized. Let cool slightly.

3. 3

   In a large mixing bowl, mash the roasted sweet potatoes with a fork or potato masher until mostly smooth.

4. 4

   Add the chickpeas, parsley, cilantro, garlic, cumin, coriander, smoked paprika, cayenne pepper (if using), flour, baking powder, and salt to the bowl. Mix well until the ingredients are fully combined.

5. 5

   Use your hands or a tablespoon to shape the mixture into small falafel-sized patties or balls. Place them on a parchment-lined baking sheet.

6. 6

   Brush the falafels lightly with the remaining tablespoon of olive oil to help them crisp up in the oven.

7. 7

   Bake the falafels at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and firm on the outside.

8. 8

   While the falafels are baking, prepare the lemon herb tahini dressing by whisking together tahini, lemon juice, olive oil, water, salt, and dill (if using) in a small bowl until smooth and creamy. Add more water if needed to reach your desired consistency.

9. 9

   Serve the baked falafels warm, drizzled with the lemon herb tahini dressing. Optionally, pair with pita bread, salad, or as a party appetizer with the dressing on the side for dipping.