Baked Yam Falafels

Because orange is cool. I made these babies back in July and had forgotten about them until a reader sent me an email last night. Falafel, how I love thee. I will never forget you again.

As much as I’d like to claim the genius behind this “idea,” I can’t. I first saw this recipe but I thought the instructions were terribly unclear and I’m not a a fan of pre-made mixes anyway. I also didn’t want to fry my falafel balls so I had to come up with something… and since Scott says a falafel is not a falafel without a ‘yogurt’ dressing, I had to make that too.

(Sorry about the photo, Scott took it at work, it really doesn’t show off how cute the balls came out. This photo doesn’t do them justice either…)

Baked Yam Falafels - makes about 24 falafel balls
1/2 cup bulgar wheat
3/4 cup water
1 large yam (makes approx 1 cup “mashed yam”) or sweet potatoes
2 tbsp fat free soy milk or other non-dairy

“Falafel Mix”
1 garlic clove
3 tbsp fresh Italian parsley, chopped
1 tbsp onion powder
1 tsp cumin
1 tsp coriander
2 tbsp whole wheat or chickpea flour
3 tbsp whole wheat bread crumbs
pinch of salt

Directions:
1. combine water and bulgar in a pot (no heat) and set aside
2. cook yam until tender
3. blend with soy milk, it should be a thick “mashed potatoes” consistency
4. set yam mixture aside
5. return to bulgar, some of the water should have absorbed
6. bring bulgar to a boil and immediately reduce to low
7. allow to cook on low, uncovered, until water cooks off
8. towards the end, stir frequently to avoid burning
9. while bulger is cooking, make falafel mix (I threw all of it into my processor)
10. combine falafel mix with bulger
11. add yam mixture and combine
12. drop tbsp portions worth on a greased cookie sheet
13. lightly spray with oil
14. lightly cover with foil
15. bake 20 minutes, flip, re-spray and bake another 20-25 minutes until crispy
16. while falafels are cooking, make yogurt (recipe follows)

Cilantro ‘Yogurt’ Spread (Vegan) - makes approx. 1 cup
1 6oz plain soy yogurt
1/2 cup chopped fresh cilantro
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp dry parsley
1/2 tbsp lemon juice
pinch of salt (or as desired)

Directions: mix until well combined, chill until serving

- Stuff lettuce, falafels, and yogurt spread into warm whole wheat pitas!

Variation: For a traditional falafel, use 1 can 15oz drained chickpeas, mashed with the falafel mix (in place of the yam and bulgar).

Tagged as: Bulgar, Chickpea, Cilantro, Middle Eastern, Parsley, Pita, Press, Sammie, Soy Yogurt, Sweet Potato, Yam