Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Scoop the flesh from 1 medium sweet potato (baked or steamed in the skin; about 1 cup) into a food processor. Allow it to cool if it is very hot.
• Drain and rinse a 14 oz can chickpeas (about 1 ½ cups) and add them to the food processor.
• Add ¼ tsp cayenne pepper, ½ cup minced fresh parsley, 1 clove minced garlic, 1 tbsp ground cumin, 2 tsp ground coriander (optional), 1 tsp sea salt, and ½ tsp freshly ground black pepper to the processor.
• Pulse the mixture in short bursts until the ingredients are combined. Stop before the mixture becomes a smooth puree—the mixture should hold together and still have some texture. Scrape down the sides of the bowl as needed.
• Use a 2-tablespoon cookie scoop (or measure 2 tbsp) to portion the mixture. Pack each portion lightly into a ball and place on the prepared baking sheet, spacing them so they are not touching.
• Bake for 35 minutes, or until the tops are crisp and the edges are lightly browned.
• Remove from the oven and allow the falafel to cool on the baking sheet for at least 10 minutes before serving.