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Sweet Potato Falafel Lettuce Cups

Super flavorful, slightly sweet, and packed with vegetarian protein.
Sweet potato falafels on plate with lettuce and yogurt sauce
Andrew Purcell, Carrie Purcell

  • Active Time

    20 minutes

  • Total Time

    1 hour

Ingredients

Makes 2 Servings

1

medium sweet potato, peeled and finely grated

1

(15-oz) can chickpeas, rinsed and drained

⅔

cup rolled oats, ground to a find powder in a blender or food processor

¼

cup fresh parsley, finely chopped, divided

½

small yellow onion, minced

1

large egg, beaten

2

tbsp natural peanut butter

2

cloves garlic, minced

½

tsp paprika

½

tsp curry powder

Salt

Pepper

¼

cup plain 2-percent-fat Greek yogurt

1

pinch lemon zest (optional)

½

lemon, juiced

1

tbsp fresh dill, chopped

1

tsp olive oil

10

butter lettuce leaves (or romaine leaves)

Preparation

  1. Step 1

    Heat oven to 350° and line a large baking sheet with parchment paper.

    Step 2

    Wrap grated sweet potatoes in a sheet of cheesecloth or a kitchen towel, and, working over the sink, wring out as much excess moisture as possible.

    Step 3

    In a bowl, lightly mash chickpeas with a fork. Add sweet potato, oats, 2 tbsp chopped parsley, onion, egg, peanut butter, garlic, paprika, and curry powder. Season liberally with salt and pepper. Use your hands to mix everything together into a thick paste.

    Step 4

    Form the mixture into 8 to 10 patties roughly 3 inches wide and 1 inch thick, placing each on baking sheet.

    Step 5

    Bake 40 minutes, flipping falafels halfway through cooking, until outsides are crunchy and starting to brown.

    Step 6

    In a bowl, combine yogurt, zest, juice, dill, olive oil, and remaining parsley. Season with salt and pepper.

    Step 7

    Serve each falafel in a lettuce cup topped with yogurt sauce. Store leftovers in the fridge, keeping falafel, yogurt sauce, and lettuce cups separate until ready to eat.

Nutrition Per Serving

529 calories
18 g fat (4 g saturated)
64 g carbs
9 g sugar
14 g fiber
25 g protein