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)
Prick the sweet potatoes with a fork, then set on a paper towel and microwave on high for 6 minutes, or until tender.
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.
Mix in the wheat germ, onion, walnuts, mustard, cumin, salt, and pepper until well combined.
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.
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.
In a small bowl, stir together the tahini, water, and lemon juice.
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
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