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Tuesday, July 28, 2015

Yam Falafel

Falafel is a traditional Middle Eastern food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. Chickpeas provide the most bio-available protein of the plant world, and are the "Prime Rib" of a plant based diet! Here is a new twist on traditional falafel that I hope you really enjoy!

*Use organic ingredients if possible!

Yam Falafel balls


  • 5 medium cloves garlic, chopped
  • 2 cups stemmed, chopped kale
  • 1/4 cup flat Italian parsley leaves
  • 1 15 ounce can of chickpeas, (also known as garbanzo beans), drained
  • 1 cup cooked yam (sweet potato)
  • 3/4 cup cooked quinoa
  • 2 teaspoons ground cumin
  • 2 teaspoons lemon juice
  • 1 tablespoon tahini
  • 1/2 teaspoon finely ground himalayan or sea salt
  • 1/4 teaspoon black pepper
  • Vegetable cooking spray


  1. Add the garlic, kale and parsley to the food processor and process for 30 seconds to 1 minute until the greens are finely chopped.
  2. Add the chickpeas and process again until the beans are crumbled but not yet turned into paste. Remove half the contents of the process and put into a medium sized bowl.
  3. Add the remaining ingredients to the processor except for cooking spray. Process for 1 minute, until all the ingredients become incorporated but not too pasty
  4. Add the processed mixture to the mixture in the bowl. Using a spatula, stir well to combine. Let sit for 5 to 10 minutes for the flavors to blend.
  5. Heat an oven to 400 degrees F.
  6. Put parchment on a rimmed baking sheet. Spray with cooking spray.
  7. Make balls the size of ping pong balls and place on baking sheet. Spray the tops with cooking spray.
  8. Bake for 10 minutes on one side. Flip the balls over and bake another 10 minutes. When time is up, let the balls sit for 5 minutes to cool before serving them.
  9. Serve on corn tortillas (pictured), or wrap in lettuce leaves, with a tahini-garlic sauce on the side.
Number of servings (yield): 4 portions of 5 falafel balls each

Yogurt Tahini Sauce


  • 1/2 cup Soy yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 2 tablespoons thinly sliced red onion
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Combine all ingredients in a small bowl.  Add a little water to thin, if desired. Whisk until smooth, drizzle on falafel balls or serve on side for dipping.

1 comment:

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Please leave a comment, I'd love to hear what you think!
~ Shelley