Since my first experience making falafels was such a positive one (one that I could make and eat on repeat), it only makes sense that I try a sweet potato version! Perhaps you’re internally groaning at the idea of standing in front of a hot skillet for any length of time now that the summer heat waves are in effect. If that’s the case, bookmark this and make it this fall when the weather turns cool and crisp and frying is an option. Anyway, let’s talk about this dish.
As I said, I am recently a converted falafel lover, so I am all about trying different versions. When I stumbled across this recipe for the falafels being made with sweet potatoes, I had to give it a try. I am all things sweet potato lover. And these did not disappoint. The falafels are packed with ground sweet potatoes, brown rice or quinoa, nuts, an egg, a little salt, spices, and flour. Super simple. And your food processor does all the mixing work. I served them with extra brown rice, fresh cucs and corn and spinach. And a drizzle of homemade creamy garlicky dressing. It made the perfect dinner that was filling and delicious. This would also make an excellent lunch. You can prep and cook everything Sunday, pack together leaving the dressing to drizzle on right before serving. It can also be eaten warm or cold.
For the creamy garlic dressing
- 2-3 large cloves garlic, crushed
- 1/2 cup buttermilk
- 12 cup mayonnaise or full-fat plain yogurt
- 1/2 teaspoon salt
- pinch of freshly ground pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 teaspoon sugar
- 1 Tablespoon white vinegar
- 1/4 cup fresh chopped parsley and/or chives
For the falafels
- 1 raw sweet potato, peeled and cut into cubes
- 2-3 cups cooked brown rice or quinoa, divided
- 1/2 cup almonds
- 1 egg
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- oil for frying
For the salad
- 4-5 cups spinach
- 3-4 ears fresh corn on the cob, kernels cut off, roasted in a dry skillet for 5 minutes until golden
- 1 english cucumber, sliced
- remaining cooked brown rice or quinoa
- To make the dressing, whisk or shake together all the ingredients in a glass measuring cup or glass jar. Place in the refrigerator until ready to use. (This can be made several days in advance.)
- To make the falafels, pulse the sweet potato in a food processor until finely minced. Add 1 cup brown rice or quinoa and almonds and pulse until well mixed and no large pieces remain. Add the egg, salt, granulated garlic and cumin, and pulse until mixed Pulse in the flour. Form the mixture into small balls.
- Heat a large skillet over medium heat. Heavily coat the bottom with oil. Once the oil is shimmering, place the rounds in the oil and cook, rotating occasionally, until all sides are golden brown and cooked through. Remove to a plate covered with paper towels to drain any excess oil.
- To serve, layer serving bowls with spinach, cucumbers, corn, and rice. Place a few falafel rounds on the top then drizzle with the salad dressing. Serve immediately.