• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • about
  • RECIPES
  • LIFESTYLE
  • BLOGGING
  • VIDEO
  • SHOP
  • Cookbooks
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • My Books
  • Videos
  • About
  • holiday
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » recipes » Sandwiches » Sweet Potato Falafel + Chimichurri Sauce

    by Kathy Patalsky · updated: Mar 23, 2020 · published: Dec 5, 2015 · About 4 minutes to read this article. Leave a Comment

    Sweet Potato Falafel + Chimichurri Sauce


    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 12/02/2015Sweet Potato Falafel + Pumpkin Seed Chimichurri Sauce
    These sweet and nutty, delicate and delicious sweet potato falafel balls pair perfectly with spicy, lively chimichurri sauce.

    Ingredients

    • Sweet Potato Falafel:
    • 1 ¼ cups mashed sweet potato (boiled or baked)
    • ⅓ cup nutritional yeast
    • 1 ½ cups chickpeas (cooked)
    • ⅓ cup ground pumpkin seeds, raw
    • 1 tablespoon maple syrup
    • ½ teaspoon salt
    • 2 teaspoon warming spices (I used a mixture of smoked paprika, cumin, chili powder and turmeric)
    • ½ cup flat leaf parsley, finely chopped
    • Chimichurri Sauce:
    • ¼ cup lemon juice
    • ¼ cup extra virgin olive oil
    • 1 cup flat leaf parsley, tightly packed
    • ¼ cup pumpkin seeds, raw
    • 2 cloves garlic
    • ¼ teaspoon red chili flakes
    • ¼ teaspoon lemon zest
    • ¼ teaspoon salt
    • ¼ – ½ cup water (depending on desired consistency + boldness of sauce)
    • Additional: extra virgin olive oil for coating falafel (optional)

    Instructions

    1. Preheat oven to 415 degrees. Line a baking sheet with non-stick liner or grease with olive oil.
    2. In a large mixing bowl, mash all the falafel ingredients together until well combined.
    3. 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.
    4. 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.
    5. For the sauce: blend all the sauce ingredients in a blender or food processor until smooth and creamy. (Start off with ¼ cup water and add more for a thinner consistency, mellower flavor).
    6. 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

    Per falafel ball.. (sauce not included)
    calories: 50
    carbs: 10g
    protein: 2.5g
    fiber: 2g

    Love sweet potatoes? Try my Cheezy Broccoli Stuffed Sweet Potato for an entree..

    More recipes you may enjoy

    • Vegan Peanut Butter “Kiss” Cookies
    • Kathy’s Matcha Guide! Free Download
    • Healthy Happy Gift Guide 2015
    • Butternut Squash Quinoa Salad with crunchy pecans, celery, cinnamon, sweet raisins

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Vegan Linzer Cookies

    5 Ingredient Vegan Chocolate Pie

    Vegan Pumpkin Bread with Streusel Topping

    Vegan Oatmeal Cookies, Lunchbox-Ready

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    newsletter:

    Trending

    my cookbooks

    my cookbooks

    Disqus Latest Comments

    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

    about kathy

    kathy patalsky

    featured: peach coconut water smoothie

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me