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Categories:
sweet potato potato chickpeas cayenne pepper fresh parsley garlic ground cumin ground coriander salt pepper cucumber cucumbers avocado red onions fresh dill apple cider vinegar lemon juice salt cayenne pepper tahini sauce Tahini lemon juice water Assembling ingredients arugula pita pockets
Viewed: 45 - Published at: 5 years agoIngredients
- Sweet Potato Falafel
- 1 cooked sweet potato
- 14 ounces chickpeas, rinsed
- 1/4 teaspoon cayenne pepper
- 1/2 cup fresh parsley, minced
- 1 garlic clove, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- Cucumber and Avocado Salad
- 2 large cucumbers, diced
- 1 avocado, diced
- 1/4 cup red onions or 1/4 cup shallot, minced
- 1/4 cup fresh dill, chopped
- 1/2 tablespoon apple cider vinegar (plus a splash for good measure)
- 1 tablespoon lemon juice
- 3/4 teaspoon sea salt
- 1/4 - 1/2 teaspoon cayenne pepper
- Tahini sauce
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1/2 cup water
- Assembling ingredients
- 2 -3 cups arugula
- 4 pita pockets
Method
- 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!
