Ingredients with Measurements:
- 4 medium sweet potatoes
- 1 can of chickpeas, drained and rinsed
- 1/2 cup of chopped parsley
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped onion
- 3 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of all-purpose flour
- 2 tablespoons of olive oil
Special equipment needed:
- Baking sheet
- Food processor
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Wash and scrub the sweet potatoes. Pierce each potato with a fork several times and place them on a baking sheet. Bake for 45-50 minutes or until tender.
3. While the sweet potatoes are baking, prepare the falafel mixture. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and black pepper. Pulse until the mixture is well combined but still slightly chunky.
4. Transfer the falafel mixture to a mixing bowl and stir in the flour.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Using a tablespoon, scoop the falafel mixture and shape it into small balls. Place the balls in the skillet and cook for 2-3 minutes on each side or until golden brown.
7. Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
8. Cut a slit in the top of each sweet potato and gently push the sides to create a pocket.
9. Stuff each sweet potato with the falafel balls.
10. Return the stuffed sweet potatoes to the oven and bake for an additional 5-10 minutes or until the falafel is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 390
Fat: 10g
Carbohydrates: 67g
Protein: 10g
Fiber: 12g
Sugar: 18g
Substitutions for ingredients:
- You can use fresh mint instead of cilantro.
- You can use chickpea flour instead of all-purpose flour.
- You can use coconut oil instead of olive oil.
Variations:
- Add some crumbled feta cheese on top of the stuffed sweet potatoes.
- Serve with a side of tzatziki sauce.
- Add some roasted red peppers to the falafel mixture.
Tips and tricks:
- Make sure to pierce the sweet potatoes with a fork before baking them to prevent them from exploding.
- If the falafel mixture is too wet, add more flour.
- You can make the falafel mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store any leftover falafel mixture in an airtight container in the fridge for up to 3 days.
Reheating instructions:
To reheat the stuffed sweet potatoes, place them in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed sweet potatoes on a bed of greens and garnish with some chopped parsley.
Garnishes:
Chopped parsley, crumbled feta cheese, tzatziki sauce.
Pairings:
Serve with a side of hummus and pita bread.
Suggested side dishes:
Greek salad, roasted vegetables, quinoa.
Troubleshooting advice:
- If the sweet potatoes are not cooked through, bake them for an additional 10-15 minutes.
- If the falafel balls are falling apart, add more flour to the mixture.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling raw ingredients.
Food history:
Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans. It is often served in a pita bread with vegetables and tahini sauce.
Flavor profiles:
The sweet potatoes add a sweet and earthy flavor to the dish, while the falafel balls are savory and slightly spicy.
Serving suggestions:
Serve the stuffed sweet potatoes as a main dish for lunch or dinner.
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