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sweet potato falafel pocket

easy, gluten-free, vegan
Servings: 15
Author: the communal feast

Ingredients

  • For the falafel
  • 1 large sweet potato skin removed. cooked and mashed
  • 1 14 oz can chickpeas drained and rinsed. Reserve 1/3 cup of the water
  • ½ cup cilantro
  • ¼ cup parsley
  • 2 garlic clove
  • 1 tsp cumin
  • ½ tsp coriander
  • ½ tsp paprika
  • salt and pepper to taste
  • 2 TBS tahini
  • ½ lemon juiced
  • For the pocket fixings
  • hot peppers
  • avocado
  • tomato
  • watermelon radish
  • spinach
  • hummus store bought or homemade
  • garlic sauce we used farmboy steakhouse garlic
  • pita bread

Instructions

  • 1. Cook the sweet potato: wrap in paper towel and lightly dampen. Pierce potato with fork a few times and cook in microwave for 5 minutes per side flipping once. (10 minutes total depending on size of potato) Remove and let cool slightly. Cut down the middle and scoop out the mashed potato into a mixing bowl.
  • 2. To make the falafels: in a food processor combine all of the remaining ingredients, blend until combined and you are able to press some of the mixture together. Add to the sweet potato mixing bowl and combine using your hands. Form into 1-2 inch balls depending on preference in size, placing on a baking sheet. Lightly press down on the balls to form a patty. Chill in the refrigerator for 30 minutes.
  • 3. For air fryer: Lightly spray with non stick cooking and bake at 350F for 20 minutes.
  • 4. For oven: Heat oven to 375 degrees F. Bake for 20 minutes flipping half way.
  • 5. To assemble the pockets: cut the peta bread in half, fill with hummus, spinach, tomato, avocado, radish, add falafel and top with hot peppers and garlic sauce.