Baked Yam Falafels
Jul 17th, 2008 by Lindsay
Because orange is cool. 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).
The wonderfully fabulous Dreena Burton (Everyday Vegan) made these falafels! Check them out by clicking here and the video here.
Oooh, what a delectable twist on falafels!! Yum!!
I can’t wait to try these. I love falafel.
I love yams and I love falafel..so these look great!
In the name of all things tasty, I love you Lindsay! These are making me swoon - seriously. And the cilantro yogurt dip…
Can Brett and I move in with you?
(Do you think the kitties would get along with Quaid and Lily Bean?)
Wow! These look delicious. And since I have some plain soy yogurt that’s about to expire this weekend, I think I’ll make these for dinner tomorrow night.
Yam falafel?? You’re a freakin’ genius!! I’m with Jennifer, let’s all move in together!!
ooo Sounds amazing. I <3 falafel of any kind…
I love falafels–love yams–ergo, MUST MAKE THIS!!
I know what’s for dinner tonight! I’m a falafel addict, but I don’t like to fry them - have always baked like you did here. With yam instead, sounds perfect. Yams/sweet potatoes… Especially as too much chickpea stuff does unpleasant things to my stomach…. thanks for the recipe!
Oooo yum! And I love that they contain minimal chickpea which can cause me problems (chickpea flour seems to be fine…go figure :P)
*JUMPS UP AND DOWN FOR JOY* Thank you Lindsay *bow down and worship you* this looks so delicious … must try soon!!! Thank you so so much!!
Oh btw, what oven tempt did you set yours to?!
350 F — thanks for the catch Celilia!
Wow these look amazingly good. I need to stop reading your recipes in the late morning as my stomach starts to rumble from reading them. We just have to watch out we don’t end up on a government terrorist list from eating these:
http://www.thecarpetbaggerreport.com/archives/13493.html
shut up! thats so awesome!
This sounds really yummy!
Wow…I’ve just been thinking about falafels recently…and of course I love yams/sweet potatoes, so this recipe really hits the spot! Thanks!
Yes yes yes yes yes!!! I love yams and I love falafal, now my loves are together in one yummy meal!!!
I WILL be making this soon, oh yes, for sure.
Could you recommend something to replace bulger wheat with in this recipe? Would oat flour or whole wheat flour do? Thanks…they sound so good!
Hi Nikki!
Bulgar wheat isn’t a flour, its the whole grain. Brown rice (cooked and then allowed to cool) should work instead of the bulgar. Short grain brown rice would probably be the most similar to bulgar. You could also try Barley but perhaps cook it al dente so its not too mushy.