Crispy Falafel Stuffed Sweet Potatoes

One of the essential components of falafel is the texture. Achieving that perfect crunch on the outside while maintaining a tender, flavorful interior is vital for an enjoyable eating experience. To craft ideal falafel, start with dried chickpeas. Soak them overnight to ensure they rehydrate properly. Using soaked chickpeas rather than canned will help you avoid a mushy consistency.

Crispy Falafel Stuffed Sweet Potatoes

Discover the delicious fusion of Crispy Falafel Stuffed Sweet Potatoes, where the natural sweetness of roasted sweet potatoes meets the crunchiness of falafel. This recipe not only satisfies your taste buds but also caters to various dietary preferences, being vegetarian and gluten-free. Packed with protein, fiber, and essential nutrients, it's perfect for family dinners or gatherings. Learn how to select ingredients, roast sweet potatoes, make falafel, and create a delicious sauce in this informative guide. Enjoy a meal that’s both nutritious and appealing!

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Ingredients

For the Falafel:

1 can (15 oz) chickpeas, drained and rinsed

1 small onion, roughly chopped

2 cloves garlic

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional, for added spice)

1 teaspoon baking powder

3-4 tablespoons all-purpose flour (additional may be needed)

Oil for frying (canola or vegetable)

For the Sweet Potatoes:

2 large sweet potatoes

1 tablespoon olive oil

Salt and pepper, to taste

For the Toppings:

1 cup Greek yogurt or dairy-free alternative

1 tablespoon tahini

Juice of 1 lemon

Fresh herbs for garnish (parsley or cilantro)

Sliced radishes for crunch

Instructions

Prep and Roast Sweet Potatoes:

- Preheat your oven to 400°F (200°C).

- Thoroughly wash the sweet potatoes and prick them several times with a fork to allow steam to escape. Rub each potato with olive oil and sprinkle generously with salt and pepper.

- Arrange the sweet potatoes on a baking sheet lined with parchment paper and roast in the preheated oven for 45-60 minutes, or until they are tender and can be easily pierced with a fork.

Make the Falafel Mixture:

- In a food processor, combine the drained chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, salt, optional cayenne pepper, baking powder, and 3 tablespoons of flour.

- Pulse the mixture until everything is well incorporated yet retains some texture. If the mixture feels too wet to hold together, gradually add more flour until the desired consistency is achieved.

Form and Fry the Falafel:

- In a frying pan, heat about 1 inch of oil over medium heat. Wet your hands to prevent sticking, then shape the falafel mixture into small balls or patties.

- Carefully place the formed falafel into the hot oil, frying in batches to prevent overcrowding the pan. Cook them for about 4-5 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer them to a plate lined with paper towels to drain excess oil.

Prepare the Topping Sauce:

- In a small mixing bowl, whisk together the Greek yogurt (or your chosen dairy-free alternative), tahini, and freshly squeezed lemon juice. Season the sauce with salt to taste, adjusting based on your preference.

Assemble the Dish:

- Once the sweet potatoes are roasted, allow them to cool slightly. Cut each potato in half lengthwise and gently mash the insides with a fork to create a small well for stuffing.

- Generously fill each sweet potato half with crispy falafel balls, then drizzle with the yogurt tahini sauce. Finish by garnishing with fresh herbs and sliced radishes for a lovely crunch.

Serve:

- Serve the Crispy Falafel Stuffed Sweet Potatoes warm and enjoy this satisfying, nutritious meal bursting with flavor!

Prep Time, Total Time, Servings: 20 min | 1 hr 15 min | 4 servings