Spiced Sweet Potato Falafel Wraps with Maple Tahini Drizzle

Ingredients

• •2 medium sweet potatoes, peeled and cubed
• •1 cup cooked chickpeas, drained and rinsed
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh cilantro, chopped
• •3 garlic cloves, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon cayenne pepper (optional)
• •1/2 cup chickpea flour
• •Salt and pepper to taste
• •4 large flatbreads or whole wheat tortillas
• •2 cups mixed greens or lettuce
• •1 cup shredded carrots
• •1/2 cup pickled red onions
• •1/4 cup tahini
• •1 tablespoon maple syrup
• •2 tablespoons lemon juice
• •Water as needed for tahini drizzle consistency

Instructions

1. 1

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

2. 2

   Steam the sweet potato cubes until soft, about 10 minutes, and let them cool slightly.

3. 3

   In a food processor, combine the steamed sweet potatoes, chickpeas, parsley, cilantro, garlic, cumin, coriander, smoked paprika, and cayenne pepper. Blend until smooth.

4. 4

   Transfer the mixture to a bowl and mix in the chickpea flour. Add salt and pepper to taste.

5. 5

   Form the mixture into small patties or balls, about 1-2 tablespoons each, and place them on the prepared baking sheet.

6. 6

   Bake for 25-30 minutes, flipping halfway through, until golden brown and slightly crispy.

7. 7

   While the falafel bakes, prepare the maple tahini drizzle by whisking together tahini, maple syrup, lemon juice, and water until smooth and pourable.

8. 8

   Warm the flatbreads or tortillas in a dry skillet or microwave.

9. 9

   Assemble the wraps by layering mixed greens, shredded carrots, pickled red onions, and baked falafel on each flatbread.

10. 10

    Drizzle generously with the maple tahini sauce and wrap tightly.

11. 11

    Serve immediately and enjoy!