- 1.5 cups mashed, cooked sweet potatoes
- 1.5 cups garbanzo bean flour
- 3 – 4 green onions, minced
- 1 tsp. lemon zest
- 1/2 – 3/4 tsp. sea salt
- 1/4 tsp. baking soda
- 2 – 4 tbsp. coconut oil or olive oil for cooking
To cook the sweet potatoes, slice them with the skin on into 1 to 2-inch thick slices. Place them into a steamer basket, cover, and cook until soft, about 15 min.
You can also bake the whole sweet potato in a 350-degree oven for about an hour. Let them cook completely before mashing and measuring. Place all of the ingredients, except the oil, into a medium-sized mixing bowl and use a fork to mix and mash the ingredients together. Once they are evenly mixed, heat a large skillet over medium heat. Preference is given to using a cast iron skillet for this recipe. Use wet hands to roll 1 to 2-inch sized balls, then place them onto a plate. Lightly flatten each of the balls into a thick burger shape. This will allow them to cook properly since we are not deep-frying them. Add 2 to 4 tbsp. of oil to the skillet. If the skillet is too hot, turn it to medium-low. Place half of the falafels into the skillet and cook for 1 to 2 minutes on each side. Set onto a plate to cool. Cook the second batch, adding more oil to the pan if necessary. Serve hot or cold.
Add a green salad and steamed broccoli.