Sweet Potato Falafel with a Fresh Cucumber & Tomato Salad

 

One of the foods I eat most, second to tacos, is Mediterranean food.

To be honest, I didn’t discover falafel and hummus until I was sixteen and I feel like my cravings have been trying to make up for all of the lost years.

I was with my best friend at our favorite coffee shop, Kavarna, in downtown Green Bay, doing homework when I decided to branch out and try something new for dinner. Instead of getting our typical pastry or veggie sandwich and chips, we ordered the hummus plate and falafel sandwich. The rest is history! From there on out, I always got the hummus. Luckily, they started selling it at the Wednesday night farmers markets, so I never had to without my favorite spread.

If you are ever in Green Bay, I recommend stopping at Kavarna or the downtown farmers market, and grab container of hummus to-go. It is still, to this day, my favorite hummus. If I could recreate it at home, I would, but the owner of the coffee shop wasn’t quite ready to share the secret recipe. 

Fast forward 6 years,

I still snack on hummus and falafel, but finding a slightly healthier version of this delicious food was important to me. Obviously traditional falafel is fried, and when I am out at a fast-casual restaurant (Mezze, Roti, and Naf Naf are my favorites) believe me, I enjoy that perfectly crunchy, golden falafel. However, at home I discovered I could make falafel that are just as tasty in the oven.

Sweet Potato Falafel with Fresh Cucumber and Tomato Salad

Since this was my first time making falafel at home, I decided to go one extra step further and try to recreate my go-to lunch at The Protein Bar and Kitchen (a great healthy lunch spot in Chicago, if you are looking for one!) At The Protein Bar I always get the Sweet Potato Falafel bowl. It is SO tasty, fresh, and filling. I figured hey, the basic ingredients to this dish are in its name: sweet potato and falafel AKA chickpeas. Scroll on to find my simple, healthy version of this lunch using only clean ingredients that you probably already have in your pantry!

Print Recipe
Sweet Potato Falafel with a Fresh Cucumber & Tomato Salad
Sweet Potato Falafel
Course Main Dish
Keyword Healthy, Lunch
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Sweet Potato Falafel
  • 1 large Sweet Potato
  • 1 can Chickpeas
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Red Pepper Flakes
  • 1 tsp Garlic Salt
  • Salt & Pepper to taste
Fresh Cucumber & Tomato Salad
  • 1 large Cucumber
  • 1 quart Grape Tomatoes
  • 1 medium Red Onion
  • 1/2 cup Annie's Lemon and Chive Dressing
  • Salt & Pepper to taste
Base & Toppings
  • Quinoa
  • Crunchy Slaw Blend or any leafy green base
  • Hummus
  • Tzatziki
Course Main Dish
Keyword Healthy, Lunch
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Sweet Potato Falafel
  • 1 large Sweet Potato
  • 1 can Chickpeas
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Red Pepper Flakes
  • 1 tsp Garlic Salt
  • Salt & Pepper to taste
Fresh Cucumber & Tomato Salad
  • 1 large Cucumber
  • 1 quart Grape Tomatoes
  • 1 medium Red Onion
  • 1/2 cup Annie's Lemon and Chive Dressing
  • Salt & Pepper to taste
Base & Toppings
  • Quinoa
  • Crunchy Slaw Blend or any leafy green base
  • Hummus
  • Tzatziki
Sweet Potato Falafel
Instructions
Sweet Potato Falafel
  1. Make sure to preheat the oven to 450 degrees Fahrenheit before starting the meal prep.
  2. First, peel and cook the sweet potato fully. I did this in the microwave to save time (about 5-7 minutes).
  3. While the sweet potato is cooking, drain and rinse the chickpeas and add them along with the spices to the food processor or blender.
  4. Once the sweet potato is fully cooked, chop it up and add it to the food processor with the chickpeas and spices. Process until smooth.
  5. Line a baking sheet with parchment paper and scoop 1/4 cup portions of the falafel mixture onto the baking sheet. Keep the dough about 1/2 inch apart from each other to ensure it gets crispy, not steamy, in the oven.
  6. Bake the falafel at 450 degrees Fahrenheit for 20-25 minutes or until they start to brown. Let the falafel cool for 10 minutes before transferring to the plate or storage container.
Fresh Cucumber & Tomato Salad
  1. After washing the vegetables, roughly chop the tomatoes, cucumbers, and red onion and add to a mixing bowl.
  2. Pour the Annie's Lemon and Chive dressing over the chopped veggies and stir until well covered. Season with salt and pepper to taste.
Plating
  1. For a base, I used red quinoa and a crunchy kale slaw blend. You can use any base you prefer! My favorites are quinoa, rice, couscous, or any leafy salad green.
  2. Top the base with the warm falafel, fresh cucumber and tomato salad, hummus, and tzatziki. Enjoy!
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