Lentil & Sweet Potato Falafels
Aria Far is a San Francisco-based foodie with a passion for healthy eating and creating plant-based recipes with minimal ingredients
1 cup lentils, cooked
2 medium sweet potatoes, cooked and cut into pieces
½ cup chickpea flour or other flour of your choice
2 cloves garlic, finely chopped
1 medium onion, finely chopped
Salt and pepper
1 tsp oregano (optional)
1 tsp thyme (optional)
Heat a large skillet over medium heat, preheat oven to 375°F/190°C, and line a baking sheet with parchment paper. Once skillet is hot, add onions and sauté for 4-5 minutes, or until slightly golden brown. Add garlic and sauté for 2 more minutes, then remove from heat and turn off stove top.
Add all ingredients, including onions and garlic, in a food processor. Pulse a few times, scraping down sides as needed until thoroughly combined. You are looking for a crumbly dough, not a paste. Taste the seasonings and add more salt or herbs for flavor. Form your dough into balls and arrange them on the baking sheet Bake for 20 minutes. Then remove the falafels from the oven and let them cool slightly. They will firm up more as they cool. Pair with veggies of choice, brown rice noodles and some Sriracha on top (optional).