Beet Falafel with Roasted Sweet Potato

Fall is a time of transition.  While warm summer weather begins to subdue, clouds and cold fronts roll in the brisk, winter weather.  This can be reflected in our cooking.  My meals have increasingly become inundated with harvest vegetables, ready to be roasted and baked.  This recipe represents the transitional season of Fall, utilizing the oven to do the hard work for us.  For evenings that are dark after long days of work, this recipe is quick to prepare and works well as leftovers.  The components of this recipe also work well scattered in other meals throughout the day or week.  In this time, rest is key, and the easy preparation for this meal aligns with this idea.

Ingredients

Beet Falafel

  • ¼ large beet, cubed
  • ¼ onion, roughly chopped
  • 2-4 cloves garlic
  • 2 cups beans, cooked (I used cannellini beans, but any bean works)
  • ½ tsp. cumin, ground
  • ½ tsp. coriander, ground
  • Salt and pepper to taste
  • 2-4 Tbsp. olive oil
  • ½ cup oats, rolled

Roasted Sweet Potato

  • 1 sweet potato, chopped
  • 1 Tbsp. olive oil
  • ½ tsp. cumin, ground
  • ½ tsp. coriander, ground
  • Salt and pepper to taste

Assembly

  • Yogurt (garnish)
  • Cilantro, chopped (garnish)
  • Avocado, sliced (garnish)

Method

To make the beet falafel

  1. Preheat oven to 400°F
  2. In a food processor, mince beet, onion, and garlic with the S-blade
  3. Add beans and spices
  4. Blend until smooth, adding oil as you blend to ease mixing
  5. Add oats and blend until desired consistency is reached (mixture resembles cookie dough that can be rolled with hands)
  6. On a parchment paper-lined baking sheet, place hand-shaped falafel balls
  7. Bake for 20-30 minutes or until slightly golden

To make the roasted sweet potato

  1. Preheat oven to 400°F
  2. Add sweet potatoes, oil, salt, and pepper to a medium-sized mixing bowl
  3. Cover with a plate and shake to spread seasoning over surface area of potatoes
  4. Spread potatoes out on parchment-lined baking sheet
  5. Bake in oven for 25-35 minutes (depending on oven settings and personal crispiness preference)
  6. Let cool for 5-10 minutes

To assemble

  1. Place falafel and sweet potato in equal amounts in a serving bowl
  2. Garnish with yogurt, chopped cilantro, and sliced avocado
  3. Serve and enjoy

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