Sweet Potato Falafel Balls
Ingredients
- 1 cup dried chickpeas (soaked minimum 4 hours)
- 1 medium sweet potato, cubed
- 1 teaspoon baking powder
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 bunch chopped parsley
Preparation
Drain chickpeas and put them in a food processor with the sweet potato.
Process for 2-3 minutes until crumbly.
Add everything except parsley and process until fully mixed.
Add parsley and process until incorporated, scraping the sides a few times while processing.
In a small pot, heat canola oil over medium heat.
Use a cookie scoop to drop falafel balls into the hot oil but do not crowd the pot.
Cook until brown, about 5-7 minutes.
After cooking, place falafel on several layers of paper towel to cool.
Serve warm.