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Make This: Sweet Potato Falafel

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By Aylin Erman, Istanbul-based creator and author of plant-based recipe blog GlowKitchen.

If you take a well-known experience, like the one that is falafel, and make it healthier, more fun, and decidedly unique without losing deliciousness points, why not do it? This recipe is one of those experiences – it’s falafel with sweet potato that is baked and served with a drizzle of tahini.

Chickpea flour is ground up chickpeas. Why do chickpeas glow, you ask?

Chickpeas: have a high fiber content, of which 65-75% is insoluble and beneficial to digestion, decrease risk for cardiovascular disease with its LDL-cholesterol-lowering capabilities, lower caloric intake due to the high level of satiety it provides, regulate blood sugar levels, and, OF COURSE, are the primary base to our beloved hummus.

Today, however, falafel is the star.

Also, an Istanbul-based eco-friendly magazine, Yesilist, has featured me on their site. I talk, in a snarky way a bit (whoops), about my transition to Istanbul and keeping up a healthy lifestyle despite the incompatible cultural elements. Check check check it out.

Ingredients (6 balls)

  • 1 cup chickpea flour
  • 1.5 tsp cumin
  • 1.5 tsp coriander
  • 1/2 tsp chili powder
  • 2 garlic cloves, finely chopped
  • Juice of half a lemon
  • Dash salt and pepper
  • 1/4 cup of water
  • 1 baked sweet potato, mashed
  • Vegetables and tahini for garnish


Begin by mixing together the chickpea flour, cumin, coriander, chili, salt and pepper, chopped garlic, juice of half a lemon, and 1/4 cup water until thoroughly combine and pasty.

Peel the baked potato, mash the insides with a fork and fold into the chickpea flour mixture until evenly combined.

Form the mixture into balls. This recipe will make approximately six. Put on aluminum foil, drizzle with olive oil, and bake in the oven at 375 degrees Fahrenheit for 20 minutes. Keep an eye on them, of course.

When they are finished cooking, they will be slightly firm throughout but soft when bitten into. Serve with vegetables and a drizzle of tahini. You can also eat them between a warm pita bread sandwich with tomatoes and red onions, all aside some hummus! But, for lunch, I like mine simple.


Bon Appetit!

xo Aylin

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