These falafels are great if you are looking for something to make but don’t have a lot of time to make it. Even the meat eaters in the family will go for seconds with this deliciously simple dish. Instead of using traditional pitas, you can use lettuce or cabbage as your wrap, as I have, for a gluten-free option. Add in your favorite vegetables to give it more health benefits and taste. I decided to go for some caramelized onions, sautéed asparagus, cucumber, beets, and bell pepper.
Serves 6 (12-16 patties)
2 medium sweet potatoes
1 15oz can black beans, drained and rinsed
2/3 cup flaxseed meal
½ cup chopped red onion
½ cup chopped walnuts
1 Tbs Dijon mustard
1 tsp cumin
salt and pepper to taste
2 Tbs olive oil
2 Tbs tahini
2 Tbs water
2 tsp lemon juice
red pepper flakes (optional)
- Prick the sweet potatoes with a fork, set on a paper towel and microwave on high for 6 minutes, or until tender.
- When cool enough to handle, halve the sweet potatoes and scoop the flesh into a bowl. If it is still tough pulse in a food processor until it is mixed into a hash. Add the beans and mash together with a fork. Mix in the flaxseed meal, onion, walnuts, mustard, cumin, salt, and pepper until well combined.
- Shape the potato mixture into patties that are about 2 inches long and 1 inch wide. Heat a large skillet over medium heat and add 1 tablespoon of the oil. Place half the patties in the skillet and cook for 2 to 3 minutes per side, or until they form a crispy crust. Transfer to a plate lined with paper towels and repeat with the remaining falafel and oil.
- In a small bowl, whisk together all of the tahini sauce ingredients.
Divide the falafels into either lettuce, cabbage, or pita add desired vegetables and sauce.
Nutritional Facts: per serving
475 cal; 22g protein; 18g total fat (2g sat fat); 61g carb; 0mg chol; 62mg sod; 18g fiber; 4g sugars
*This recipe is based off of a recipe from Runner’s World Meals on the Run