Sweet Potato & Black Bean Falafel

Every Monday, we eat meatless. My goal in cooking Monday dinners is to make meals that do not feel like they are missing anything. These falafel were a delicious Monday night meal!

Falafel Ingredients
- 2 medium sweet potatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 2/3 cup toasted wheat germ
- 1/2 cup red onion
- 1/2 cup chopped walnuts
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil

Tahini Sauce Ingredients
- 2 tablespoons tahini
- 2 tablespoons water
- 2 teaspoons fresh lemon juice

4 large whole wheat pitas (6 to 8 inches)

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Directions

1. Prick the sweet potatoes with a fork, then set on a paper towel and microwave on high for 6 minutes, or until tender.
2. When cool enough to handle, halve the sweet potatoes and scoop the flesh into a bowl. Add the beans and mash together with a fork.
3. Mix in the wheat germ, onion, walnuts, mustard, cumin, salt, and pepper until well combined.
4. Heat a large skillet over medium heat and add 1 tablespoon of the oil. Use a tablespoon to share the sweet potato mixture into 16 patties and set the patties on a plate. 
5. Add half the falafel to the hot skillet and cook for 2 to 3 minutes per side, or until they form a crispy, golden crust. Transfer to a place lined with paper towels and repeat with remaining 1 tablespoon of oil and falafel patties.
6. In a small bowl, stir together the tahini, water, and lemon juice.
7. With the tip of a knife, cut an opening in one side of each pita. Divide the falafel among the pitas and drizzle with the tahini sauce.

Nutrition per serving: 595 calories, 80g carbs, 17g fiber, 21g protein, 24g total fat, 3g saturated fat