Jamaican Jerk Sweet Potato Falafel

Jamaican Jerk Sweet Potato Falafel

For the Falafel:

 

For the Toppings:

  • Key Lime Habanero Balsamic to taste
  • 1 red bell pepper, seeded and thinly sliced
  • 1 medium tomato, diced
  • 1 cup washed iceberg lettuce or Napa cabbage
  • 1 large carrot, grated
  • 1 medium onion, thinly sliced
  • 1/2 cup pineapple, diced
  • 4-6 large pitas (gluten-free if needed)

To Make the Falafel:

Combine all the ingredients for the falafel, except the frying oil, in a food processor (a blender will work also if that's all you have) and pulse until combined into a nearly smooth mixture. It should be a thick dough.

In a large skillet, heat about 1-inch of oil over medium heat. You can use a deep fryer for cooking them instead if you have one. Using a large scoop, form balls and drop them carefully into the pan.

Flatten them slightly with a spatula and cook them on each side for about 3 minutes until crispy.

 

To Serve:

If desired, warm the pitas in a foil packet in the oven or one by one on a lightly greased skillet.

Fill each pita with the falafel, your desired vegetables, and Key Lime Habanero Balsamic to taste. 

Spread Greek yogurt and/or hummus on pita for optional deliciousness.


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