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When I think about meals I couldn’t live without, I think about a sweet potato falafel sandwich with all the fixings. I’m talking about creamy tahini sauce, spicy hot sauce, crunchy pickles, and fresh lettuce. Whether it’s fried, baked, or even raw, I adore falafel.
I lived in Madrid for a semester in college, and Granada was a favorite weekend destination for me and my girlfriends. Unlike Madrid, Granada is highly influenced by north African and Islamic culture. The stunning Alhambra is there, after all. And it was in Granada that I had the best falafel ever.
It was at a little kebab shop where our friend/my crush worked. We visited Granada twice, and ate at that kebab many times, and it’s still the best I’ve ever had. Perhaps it was the company, perhaps it was the authentic atmosphere, perhaps it was the hookah. Or it could have just been Granada, but that falafel sandwich was magic.
I want to go back there so badly!
Until I’m able to make it back to that little kebab in Granada, I’ll continue to make my own healthy falafel at home. I hook it up with tasty toppings, serve it in a pita, and close my eyes to imagine I’m enjoying it under the gaze of the Alhambra.
Sweet Potato Falafel Sandwich
Ingredients
Sweet Potato Falafel
- 1 medium sweet potato, baked or steamed in the skin
- 14 oz can chickpeas, rinsed
- 1/4 tsp cayenne pepper
- 1/2 cup fresh parsley, minced
- 1 clove garlic, minced
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp sea salt
- 1/2 tsp pepper
Spicy Cucumber Avocado Salad
- 2 large cucumbers, peeled and seeds removed, and diced into ¾ centimeter thick cubes
- 1 ripe avocado, flesh diced like the cucumber
- ¼ cup red onion or shallot, minced
- ¼ cup fresh dill, chopped
- ½ tbsp apple cider vinegar, plus a splash for good measure
- 1 tbsp lemon juice
- ¾ tsp sea salt
- ¼ -1/2 tsp cayenne pepper
Tahini Sauce
- ¼ cup tahini
- 2 tbsp freshly squeezed lemon
- ½ cup water
- Assembling ingredients
- 4 big handfuls of arugula
- 4 pita pockets
Instructions
Sweet Potato Falafel
- Preheat oven to 350° and line baking sheet with parchment paper. Place all of the ingredients into a food processor, and pulse until the ingredients are combined. Be careful not to over blend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 tbsp) to scoop falafel balls and place directly onto the baking sheet. Bake for 35 minutes. Allow to cool for at least 10 minutes before serving.
Spicy Cucumber Avocado Salad
- Place all of the ingredients into a large mixing bowl, and stir well to combine with a large spoon.
- Season to taste with a dash more sea salt, vinegar, or lemon juice if necessary.
Tahini Sauce
- Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.
- Assemble the sandwich
- Fill pita pockets with arugula, falafel, cucumber salad, and tahini. Enjoy!
Just made this recipe 2 times in the last 2 weeks. SO awesome! The flavors are all perfect together. I could eat the salad part just by itself. YUM!
I love to hear that!!! I’m so happy for you 🙂 Thank you for sharing.
I’m going to have to make it with fennel seeds for sure. I LOVE them so much 🙂
This recipe has become a family favorite! Thank you!
That’s great! Yes, I will share some more Thanksgiving recipes. I highly recommend the mac & cheese (2 on this blog), and collards for side dishes too.
I love your recipes, I just started the vegan journey because of your blog and YouTube channel. It’s day 2 and I’m so freaking excited to try every single one of your recipes!! I’ve struggled with digestive issues and gluten intolerance which are the driving force behind my transition! I’m so excited about this and can’t wait for your book in 2018!
-Abidemi
Awesome! I’m so glad you liked it 🙂
This sounds totally amazing . . . I can’t wait to try it. YUM!
I am loving your recipes. A couple of nights ago, I just decided that it was never going to be convenient to change from vegetarian to vegan and it was never going to just happen; I had to simply change. I stumbled upon your YouTube channel and decided to try a rendition of one of your Buddha bowls. I figured raw collards were a great way to signify to myself that food was SUPPOSED to be different. Lol.
Well, my salad was lovely, just lovely. Today, I tried this recipe of falafel (because falafel is one of my most favorite things), and it was perfect. I decided to use up some more collard greens and I put it on a salad instead of in a pita wrap. It was so filling. Because of the flafel and collards, the salad was very satisfying, like a meal-meal.
Thank you. I now know that I can actually do this. It’s day three and all is well. 🙂
You are awesome!! Congratulations on making the change!!!! You can do this 🙂
I’m so happy you’ve enjoyed the recipes. Many more to come! xo
Thanks for making it easy for me to transition to veganism with my family! Juggling toddlers, a hungry husband and school is tough but using your recipes keeps them open minded to the changes and keeps the anxiety of where to start away! So thank you!
Hi Michon!! That is so wonderful to hear. You’re a rockstar! I’m so glad my recipes can be of help. I’m wishing you the very best in 2017 and beyond. xo
Ive made these almost every month. my new roomie isnt vegan and i caught him mid bite into these babies. so tasty! i love your videos:D
Nice!! That is so nice to hear 🙂 Thank you, Shelby! xo