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Recipes

Sweet Potato Walnut Falafel Bowls

Mediterranean Diet Vegetarian & Vegan Diet Main Course Lunch Vegetarian

Prepping a big batch of these sweet potato walnut falafels ahead of time makes mealtime easy throughout the week. A maple tahini sauce keeps things interesting, and try switching up the grains and vegetables for versatility.

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Prep Time:

35

Total Time:

45

Yield:

4 bowls

Serving Size:

1 bowl

Nutrition Facts

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Nutrition Facts

  • Calories: 600
  • Total Fat: 28g
  • Saturated Fat: 4g
  • Sodium: 260mg
  • Carbohydrate: 76g
  • Fiber: 15g
  • Total Sugar: 11g (Added Sugar 3g)
  • Protein: 18g
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Ingredients

Falafel

1 (12-ounce) raw sweet potato, peeled and cut into chunks

1 cup cooked quinoa

1/2 cup walnuts

1/4 teaspoon sea salt

1/2 cup flour, preferably whole grain

1 egg

Olive oil, for frying

1/2 teaspoon ground cumin,

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Tahini Dressing

1/4 cup tahini

3 tablespoons lemon juice

2 tablespoons water

1 tablespoon pure maple syrup

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

Sea salt, to taste

Bowls

4 cups loosely packed curly kale, very coarsely chopped

2 cups cooked quinoa

1 cup julienned carrots

1 avocado, sliced

Toasted chopped walnuts, optional garnish

Minced red onion, optional garnish

 

Instructions

  1. Place sweet potato in a food processor and pulse until finely minced. Add quinoa, walnuts, and seasonings and pulse until all pieces are uniform in size.
  2. Add flour and egg, and pulse again until well mixed, scraping down the sides as needed.
  3. Shape the mixture into 16 equal balls. (Using wet hands will keep mixture from sticking.)
  4. Heat the oil in a deep skillet or pot until very hot. Cooking in batches, fry falafel balls for a few minutes on each side or until golden brown and cooked through. Let drain on a paper towel-lined tray.
  5. Whisk together all dressing ingredients in a small bowl.
  6. Place equal amounts of kale, quinoa, carrots and avocado into 4 large salad bowls. Place 4 falafel in each and drizzle with dressing. Garnish with walnuts and onion, if desired.

Recipe and photo courtesy Le Petit Chef, from California Walnuts

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