Jamaican Jerk Sweet Potato Falafel

For the Falafel:

• 1 ½ cups (peeled) cooked sweet potato
• 1 ⅔ cup cooked chickpeas
• 2 tbsp “Do The Jerk” Seasoning
• 1 ½ tsp Turmeric Salt 
• ½ cup high heat oil for frying
  • optional Plain Greek Yogurt
  • optional, hummus

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
• ½ 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.