The falafel meets a sweet potato and forms a California burger in a pita pocket. Super tasty, high in protein, fiber and nutrients, it was amazing to enjoy a burger as a healthy lunch option. The recipe for this wonderful vegan patty is below.
#vegan #plantbased #chickpeas #protein #sandwich #pita
Sweet Potato Falafel Burger
Author: Dreamy Leaf
Recipe type: Entree
Cuisine: Vegan
Ingredients
Patties
- 3 sweet potatoes
- 1 onion, chopped
- 1 can chickpeas, drained and rinsed
- ¾ cup bread crumbs
- ½ cup parsley, chopped
- 3 garlic cloves, crushed
- 2 tbsp tahini
- 1 tbsp lemon juice
- ½ tbsp ground cumin
- ½ tbsp coriander
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- Salt
Falafel Sauce
- ½ cup cashew cream
- 1 tbsp tahini
- ½ cucumber, finely chopped
- 2 tsp lemon juice
- 1 tsp dried dill
Instructions
Patties
- Boil the sweet potatoes with the skin
- Once cooked, peel and discard the skins. Grind the sweet potatoes in the food processor together with the spices and the lemon juice until pureed. Add and adjust the salt at this time as well
- Drain and rinse the can of chickpeas
- Add the chickpeas in the food processor and pulse to get a chunky paste that holds together
- Take the mix out of the food processor
- Add the rest of ingredients and hand mix them
- Shape into patties
- Let the patties chill in the fridge for at least 30 minutes, or ideally 2 hours if you have the time.
- Heat oil in a pan and cook the patties on each side until they have a golden brown crust.
Falafel Sauce
- Mix the sauce ingredients
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This is spectacular! I’m so hungry now!!!
Thank you Linda!
Do you know approximately how many servings this makes? Just wondering because I want to punch it into my fitness pal 🙂
It is difficult to define a serving but it makes about 6 patties. I hope this helps.
Never I have I felt so compelled to return to a website where I found a recipe, to tell the author just HOW DAMN GOOD IT IS! I’ve been making this over and over and over again. Finally, I said I need to this person KNOW just how much I enjoyed this. So, Thank YOU! DeLICIOUS!
The only change I made in error, which I will keep is using cardomom instead of coriander. Oops. I also use dry instead of canned. Absolutely mouth watering. Again, thank you!
I am so glad you returned and wrote this. You truly made my day. Hearing things like this is the ultimate reward. Thank you! <3
Does this recipe call to use only the skins of the potatoes?
No, I apologize for the confusion, I will clarify that on the recipe text. You discard the skin and use the potatoes.