This is gluten-free falafel makes an easy weekend lunch or weekday dinner! This healthy falafel recipe is delicious, colorful and versatile for anytime of the year. It's served with a vegan falafel sauce made from tahini and naturally sweet cherries.
- 2 whole sweet potatoes
- 1 tsp. extra-virgin olive oil
- 2 cups almond flour
- 1 can (15 oz) chickpeas drained
- 1 cup frozen sweet cherries defrosted and drained well
- 1 whole scallion thinly sliced
- 4 medium button mushrooms sliced
- 1/2 cup sesame seeds plus more for coating
- 2 Tbsp. ground flaxseeds
- 1 Tbsp. fresh parsley finely chopped
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. sea salt
- 1/4 tsp. chili powder
- pinch crushed red pepper flakes
- pinch cayenne pepper
- 1 cup frozen sweet cherries defrosted and drained well
- 4 Tbsp. unsweetened almond milk
- 2 Tbsp. tahini well-stirred
- 2 whole dates pitted
- sea salt to taste
- freshly ground black pepper to taste
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Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
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Rub the oil on the sweet potatoes and use a fork to poke holes in the sweet potato. Then, place the potatoes on the prepared baking sheet. Roast the sweet potatoes for 40 minutes or until tender. Remove from the oven, set aside to cool and discard the skins
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Bring the oven temperature down to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper.
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Place all of the falafel ingredients into a food processor and puree until well combined. Use a teaspoon make 1 inch size balls with your hands and roll the balls in the sesame seeds. Place on the prepared baking sheet and bake for 25 minutes or until golden brown. Meanwhile, make the Tahini Cherry Sauce, below.
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Remove the falafel from the oven and place into Bib lettuce leaves. Top with avocado, red onion and parsley. Drizzle the Tahini Cherry sauce on top, season to taste with sea salt and pepper and serve immediately.
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In a small food processor or blender, puree all the sauce ingredients until well combined and smooth.
Be sure to drain the cherries very well before using them in the falafel and the sauce. Use your hands to squeeze out the excess liquid so your falafel and sauce are not watery.
Feel free to switch it up and use chives instead of scallions or fresh basil instead of fresh parsley. A touch of fresh lemon zest would be lovely on top if you're serving this in the spring or summer months.
Make sure you use ground flaxseeds and not whole flaxseeds for this recipe.