Vegan Gluten-Free Sweet Potato Falafels

Use soaked dry chickpeas, not cooked, to avoid a pancake-like texture; this recipe is gluten-free.

Soak 1-1/4 cup dried chickpeas overnight, or for a quick method, boil in water for 1 minute, cover, and let sit for at least 1 hour.

Peel and chop 2 medium sweet potatoes into 3/4-inch pieces, coat with olive oil, and bake on a lined sheet at 450°F until fork tender, about 15-20 minutes.

In a food processor, add 2 cups soaked and drained chickpeas, 2 cups roasted sweet potato pieces, 3 minced garlic cloves, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, and 2 tablespoons olive oil; pulse until almost smooth.

Transfer the mixture to a bowl and add 1/2 cup finely chopped red onion, 1/2 cup chopped parsley, 1/2 cup oat flour, 1/2 teaspoon ground turmeric, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1/2 teaspoon black pepper, and 1 teaspoon salt; mix well.

Form the mixture into falafel balls, about 2 tablespoons each.

Cook by pan-frying both sides in a non-stick skillet with a little oil until golden brown, or bake on a lined sheet at 400°F for about 25 minutes, flipping halfway.