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In recent years, plant-based meals have surged in popularity, capturing the hearts (and stomachs) of food enthusiasts around the world. Among the myriad of options available, crispy falafel stuffed sweet potatoes stand out as a vibrant and nutritious choice. This dish not only offers a delightful combination of textures but also packs a punch in terms of flavor and nutritional value. The crispy falafel, made from chickpeas and aromatic herbs, complements the natural sweetness and creaminess of roasted sweet potatoes, creating a satisfying meal that appeals to both vegetarians and meat-lovers alike.

Crispy Falafel Stuffed Sweet Potatoes

Discover the deliciousness of crispy falafel stuffed sweet potatoes, a vibrant and nutritious plant-based meal perfect for any occasion. This dish combines the creamy sweetness of roasted sweet potatoes with crispy, flavorful falafel made from chickpeas and fresh herbs. Packed with essential vitamins and minerals, sweet potatoes bring fantastic health benefits while the aromatic spices in the falafel create an irresistible flavor profile. Perfect for vegetarians and meat-lovers alike, this recipe is sure to impress and satisfy!
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Ingredients
  

2 medium sweet potatoes

1 cup canned chickpeas (drained and rinsed)

1/2 cup fresh parsley (chopped)

1/4 cup fresh cilantro (chopped)

2 cloves garlic (minced)

1 tsp cumin powder

1/2 tsp coriander powder

1/4 tsp cayenne pepper (optional)

1/2 tsp baking powder

Salt and black pepper to taste

1/2 cup breadcrumbs (or panko for extra crunch)

3 tbsp olive oil (divided)

1 cup tahini sauce (homemade or store-bought)

Lemon wedges (for serving)

Instructions
 

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Prepare the sweet potatoes:

      - Wash and scrub the sweet potatoes thoroughly. Prick them a few times with a fork to allow steam to escape while roasting.

        - Place them on the baking sheet and brush with 1 tablespoon of olive oil. Roast in the preheated oven for about 40-45 minutes, or until tender when pierced with a fork.

          Make the falafel mixture:

            - In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, cayenne (if using), baking powder, and a pinch of salt and black pepper. Pulse until the mixture is well combined but still slightly chunky; you want texture, not a complete paste.

              - Transfer the mixture to a bowl and fold in the breadcrumbs until well incorporated. If it feels too wet, add extra breadcrumbs until you can form small patties.

                Shape and fry the falafel:

                  - With damp hands, shape the mixture into small balls or patties, about 1.5 inches in diameter.

                    - Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Fry the falafel in batches, about 4-5 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on a paper towel.

                      Stuff the sweet potatoes:

                        - Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Slice them open lengthwise, gently pull apart, and fluff the insides with a fork. Season with salt and a drizzle of olive oil if desired.

                          - Stuff each sweet potato with 3-4 falafel balls, then drizzle generously with tahini sauce.

                            Serve:

                              - Serve the stuffed sweet potatoes warm with lemon wedges on the side for an extra zesty kick. Enjoy!

                                Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings