This Sweet Potato Falafel has such a beautiful texture: a smooth, well-seasoned interior, and a crispy, crunchy outside. Oh, and they are freezable! Prepare as instructed and let them cool completely. Freeze on a tray first then transfer to a freezer-safe bag or container. To reheat, place in a 400 degree oven till warm; approximately 7 minutes or toss in the air fryer for 5 minutes.
I like to serve mine with a Whole30 Compliant Tatziki, my Roasted Garlic Ranch (Homemade and Whole30) or a Whole30 Jalapeno Ranch!
Sweet Potato Falafel
- Prep Time: 5
- Cook Time: 12
- Total Time: 17 minutes
- Yield: 12 servings
This Sweet Potato Falafel has such a beautiful texture: a smooth, well-seasoned interior, and a crispy, crunchy outside.
1 medium raw sweet potato, peeled and cut into chunks
1 cup of cauliflower rice
1-2 cloves of garlic
¼ cup of potato starch
¼ cup of almond meal
1 teaspoon of salt
½ teaspoon of cumin
¼ teaspoon of coriander
Pinch of black pepper
Oil for pan frying (I used coconut but make sure whatever you use has a high smoke point)
- Add all the ingredients, except the cooking oil to the food processor. Pulse till a coarse mixture remains. 6-8 pulses depending on the size of your sweet potato chunks. The mixture will be wet! Don’t worry.
- Form into balls. I used a small scoop to help keep them uniform but you can use a tablespoon.
- On medium heat, preheat a frying pan with 3-4 tablespoons of oil. Once hot, place falafel in oil. Don’t crowd the pan! Cook each side for 3-4 minutes. Check as you are cooking the first batch that they don’t brown too quickly. If they are, just turn the heat down and possibly remove the pan from the heat. Remove cooked falafel to a paper towel lined plate and immediately season with a pinch of additional salt. Repeat till all of the falafel mixture has been cooked.