Sweet Potato Falafel Ball Salad

Pin It For those of you who love sweet potatoes and love falafels, this is for you.  This here, is the good stuff.  It's funny, because a few years ago, I don't think you could have gotten me to eat a falafel. I wasn't a big fan of chickpeas (or trying new things) in general and I was pretty afraid of hummus.  In fact, I think the only sauces I would eat were ketchup and ranch.  Oh how my world has expanded and I have fallen in love with the chickpea and all its splendor (and lots of other things, too - I am still working on seafood though).

Every time I think of Falafels I think of Paris, and if you haven't been to L'As du Fallafel, put it on the bucket list.  It is that good.... and you can visit Paris on the side (bonus!)!  Well, this salad isn't quite L'As du Fallafel,  it is a delicious and healthy alternative (or you can try my Falafel Inspired Veggie Burger).
This salad was filling and a perfect way to spice up my post-baby salad a day plan.  I realized after a few days on the "regimen", I needed a salad with some oomph, or I would be snacking on chips an hour later (kind of defeats the whole purpose, hey?).  Breastfeeding makes a gal hungry and now is not the time to go on a diet.  Eat healthy, yes, but limit myself and feel famished (small exaggeration), no.  This salad will leave you full and satisfied.
I topped mine with a homemade tzatziki, but think tahini or hummus and tzatziki combined would be even better.  Yes, top falafels with hummus.  One can never have too many chickpeas.
Eat, Enjoy and brainstorm about what to do with 3/4 head of purple cabbage or plan a trip to L'As du Fallafel.  Ideas?

Falafel Ball Salad (as adapted from My New Roots)
Makes 15 balls

3 small sweet potatoes (mine were pretty small, if you have medium size, use 2, and large, use 1)
1 jar of chickpeas
1 egg
1/4 c chopped fresh cilantro
1 small yellow onion, diced
4 cloves garlic, minced
2 green onions
2 t cumin
Juice of half a lemon
3/4 c whole wheat bread crumbs
salt and pepper
sesame seeds (for rolling balls in)

Pierce holes in sweet potatoes with a fork.  Bake at 400 for ~30 minutes or until softened.  Let cool.  Peel and put flesh in a medium sized mixing bowl.  Mix egg and chickpeas in a blender until fairly smooth with some small bits.  Combine in mixing bowl.  Add cilantro, yellow onion, green onion, garlic, cumin, lemon juice, bread crumbs and salt and pepper.  Mix.  Refrigerate for at least 10 minutes (this will make the ball forming process easier).  Form into balls.  If it is too mushy, you can add more bread crumbs but I found 3/4 cup was sufficient.  Roll in sesame seeds.  Bake for 30 minutes at 400.  Top them on a salad.


1/2 head lettuce ( your choice)
1/4 head purple cabbage, chopped
1-2 carrots, shredded
1 red pepper

Combine all ingredients.  Top with Falafel balls and Tzatziki or Tahini Sauce.  Serve immediately.

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