Today’s Sweet Potato Falafel + Chimichurri Sauce recipes offer up a sweet spin on a traditional falafel ball. These balls are packed with fiber and vitamin A and rich in iron and protein. They come out of the oven warm and steamy, moist and tender on the inside, with a nutty savory accent in each sweet potato-filled bite, and lightly crispy on the outside. For extra crispy outsides, and richness, you could pan-fry, or full-on-fry these balls, but really you do not need to they are so good just. like. this.

Pour on rich, creamy, super flavorful pumpkin seed chimichurri sauce too. Serve everything in toasted warm pita pockets or over top greens or grains for a falafel salad or grain bowl. I found this recipe to be very fast + easy and make-ahead approved!..

Because sometimes you crave a big, flavorful, sauce-on-top, over-stuffed pita pocket for dinner..

Before baking..

After baking.

..they are lightly crispy on the outside, moist and nutty on the inside.

The flavorful green chimichurri sauce with garlic, parsley and nutty pumpkin seeds..

Sriracha and Vegenaise are additional sauces I added to my pitas, along with some chopped baby greens. Pickled veggies, diced onion or tomato would also be delicious add-ins.

These falafel balls can be made ahead of time, baked and stored in the fridge. To re-warm you can either lightly pan-fry them or warm them in the oven – oven warming usually takes 8-12 minutes in a 400 degree oven.

Happy falafel making! (And eating)

Sweet Potato Falafel + Pumpkin Seed Chimichurri Sauce

By Kathy PatalskyPublished 12/02/2015
These sweet and nutty, delicate and delicious sweet potato falafel balls pair perfectly with spicy, lively chimichurri sauce.

Ingredients

Sweet Potato Falafel:

1 1/4 cups mashed sweet potato (boiled or baked)
1/3 cup nutritional yeast
1 1/2 cups chickpeas (cooked)
1/3 cup ground pumpkin seeds, raw
1 Tbsp maple syrup
1/2 tsp salt
2 tsp warming spices (I used a mixture of smoked paprika, cumin, chili powder and turmeric)
1/2 cup flat leaf parsley, finely chopped

Chimichurri Sauce:

1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 cup flat leaf parsley, tightly packed
1/4 cup pumpkin seeds, raw
2 cloves garlic
1/4 tsp red chili flakes
1/4 tsp lemon zest
1/4 tsp salt
1/4 – 1/2 cup water (depending on desired consistency + boldness of sauce)
Additional: extra virgin olive oil for coating falafel (optional)

Instructions

Preheat oven to 415 degrees. Line a baking sheet with non-stick liner or grease with olive oil.
In a large mixing bowl, mash all the falafel ingredients together until well combined.
Form the falafel mixture into balls and place on baking sheet. If desired, you can roll entire ball in oil — or simply brush the tops with oil. Or you can omit oil completely.
Bake falafel balls at 415 degrees for 20-25 minutes or until edges brown. Optional: for crispier falafel, finish the falafel balls by sauteeing in oil in a skillet, over high heat, on the stovetop.
For the sauce: blend all the sauce ingredients in a blender or food processor until smooth and creamy. (Start off with 1/4 cup water and add more for a thinner consistency, mellower flavor).
Serving suggestions: Use falafels to fill pita pockets, along with hummus, vegan mayo, chopped greens and the chimichurri sauce. Sriracha optional. Pickled veggies or sauerkraut would also be a nice addition. Or serve over top a salad or grain bowl. Store leftover falafel in the fridge and reheat in microwave, oven or in a skillet on the stove. Enjoy!

Yield: 16 falafelPrep Time: 00 hrs. 20 mins. Cook time: 00 hrs. 25 mins. Total time: 45 mins. Tags: falafel,entree,sweet potato,sauce,vegan,dinner,appetizer