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Spiced Chickpea and Zucchini Fritters
Middle Eastern

Spiced Chickpea and Sweet Potato Falafel

These falafels combine the earthy flavors of chickpeas and sweet potatoes with aromatic spices, making them a healthy and unique Middle Eastern snack. Serve with tahini sauce or in a pita with fresh veggies!

Total Time40 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
10
Protein
38
Carbs
8
Fat
6
Fiber
0g
Sodium
Ingredients
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup sweet potato, cooked and mashed (about 1 medium sweet potato)
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp baking powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs or chickpea flour
  • Oil for frying (olive, canola, or vegetable)
Instructions
  1. 1In a large mixing bowl, mash the chickpeas with a fork or a potato masher until mostly smooth with some texture remaining.
  2. 2Add the mashed sweet potato, onion, garlic, parsley, cilantro, cumin, coriander, paprika, baking powder, salt, and pepper. Mix well until combined.
  3. 3Fold in the breadcrumbs or chickpea flour until the mixture holds together. If it's too wet, add more breadcrumbs/flour; if too dry, add a bit of water.
  4. 4Chill the mixture in the refrigerator for about 30 minutes to help it firm up.
  5. 5Heat oil in a deep frying pan over medium heat. You want enough oil to cover the bottom of the pan by about 1/2 inch.
  6. 6Shape the chickpea mixture into small balls or patties, about the size of a golf ball.
  7. 7Fry the falafel in batches to avoid overcrowding the pan, cooking for about 3-4 minutes on each side or until golden brown and crispy.
  8. 8Remove from the oil and drain on paper towels. Serve warm with tahini sauce or in a pita with your choice of fresh vegetables.
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