Baked Sweet Potato Falafel Salad – Gluten-Free, Vegan, Serves 4
For the Baked Sweet Potato Falafel:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons chickpea flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- Olive oil, for brushing
For the Salad:
- 4 cups mixed salad greens
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
For the Lemon Tahini Dressing:
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- Salt and pepper, to taste
Directions:
Preheat the oven to 375°F (190°C). In a food processor, combine the cubed sweet potatoes, chickpeas, minced garlic, tahini, chickpea flour, ground cumin, ground coriander, salt, and pepper. Blend until well combined and the mixture forms a dough-like consistency. Form the mixture into small falafel patties or balls and place them on a baking sheet lined with parchment paper. Lightly brush the falafel with olive oil to help it brown during baking.
Bake the falafel in the preheated oven for about 20-25 minutes, or until they are golden brown and cooked through. In a large bowl, combine the mixed salad greens, sliced cucumber, cherry tomatoes, red onion, and chopped fresh parsley. In a small bowl, whisk together the tahini, lemon juice, water, olive oil, maple syrup, salt, and pepper until smooth and well combined. Adjust the dressing’s consistency by adding more water if desired. Arrange the Baked Sweet Potato Falafel on top of the salad. Drizzle the Lemon Tahini Dressing over the salad and falafel.l for at least 2 hours. Once chilled, use the parchment paper overhang to lift the lemon custard bars out of the pan. Place them on a cutting board and slice into squares.
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