Sweet Potato Falafel with Tahini Yogurt
Simple to make, easy to share, and most importantly, delicious to eat.
Servings 4
Calories 200kcal
Ingredients
- 1 ea large sweet potato diced
- 1 can chickpeas drained (15oz can)
- 1 tsp smoked paprika
- 2 Tbsp lowfat plain Greek yogurt lowfat or nonfat
- 1 tsp mint leaves chopped
- 2 Tbsp parsley leaves chopped
- 1 tsp Chimichurri spice
- 1 tsp coriander chopped
- 1 ea red onion chopped
- 2 ea garlic cloves chopped
- 1 tsp ground cumin
- 2 Tbsp tahini
- 1 Tbsp sesame seeds roasted
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 350 degrees F.
- Bake the sweet potato, allow to cool, peel and mash.
- Mash chickpeas and add to sweet potato along with chopped herbs, spices, garlic and red onions, and seasoning.
- Roll mixture into balls and chill.
- Combine the tahini with the yogurt and a little water.
- Bake the falafel balls in the oven at the same temperature (350 F) for 10-15 minutes until crispy.
- Once cooked, drizzle over the yogurt dressing and the toasted sesame seeds.
Nutrition
Calories: 200kcal | Carbohydrates: 28g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 220mg | Fiber: 7g | Sugar: 6g