Make sure to preheat the oven to 450 degrees Fahrenheit before starting the meal prep.
First, peel and cook the sweet potato fully. I did this in the microwave to save time (about 5-7 minutes).
While the sweet potato is cooking, drain and rinse the chickpeas and add them along with the spices to the food processor or blender.
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.
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.
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
After washing the vegetables, roughly chop the tomatoes, cucumbers, and red onion and add to a mixing bowl.
Pour the Annie’s Lemon and Chive dressing over the chopped veggies and stir until well covered. Season with salt and pepper to taste.
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.
Top the base with the warm falafel, fresh cucumber and tomato salad, hummus, and tzatziki. Enjoy!