It’s almost been a year now since I’ve taken control of my health. Fitness was a bit of a struggle to get back into, but not hard because I love a good challenge. Nutrition, however, is where I’ve always failed. An overeater and indulger, I found myself often times fuller than I ever intended. When I say full, I’m talking the kind that requires unbuttoning your jeans. Pretty bad right? For that reason, on my 30th birthday I decided to make a change. Lose the weight that I packed on and learn how my body responded to food. It’s been a pretty good journey thus far. I’ve even come up with a few mouthwatering recipes that I’d totally make again as part of my meal prep. Among those are these sweet potato falafels.
Because sweet potatoes have a bunch of moisture, I added some flour to help the ingredients bind together. For crunch, I coated each with roasted sesame seeds. If you want a crunchier texture, like the kind traditional falafels have, you can coat them lightly with panko breadcrumbs prior to baking. Make sure to watch them closely though and flip them halfway through so they get golden on both sides. For the sake of cutting carbs, I didn’t do that. But the taste alone is what makes me revisit this recipe.
- 4 cups roasted sweet potatoes, skin removed and mashed
- 3 cloves roasted garlic
- 2 tbsp whole wheat flour
- 3 tbsp white onion, chopped
- 1 cup cilantro, chopped
- 1/2 tsp ground cumin
- 2 tbsp roasted sesame seeds
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with nonstick spray; set aside.
- In a bowl, combine all the ingredients for the exception of the sesame seeds. Mix thoroughly and roll into a dozen equal-sized balls. Coat with sesame seeds, and place on the prepared baking sheet. Use your hand to gently press the balls, so they are a 1/2-inch thick.
- Bake for 25 minutes. Allow the falafels to cool on the baking sheet for about 10 minutes before serving.