Sweet Potato Falafel Pitas with Tahini Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked sweet potato falafel patties served in pita bread with fresh vegetables and tahini sauce. Soft and subtly sweet, these plant-based patties offer a creative take on classic falafel.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 19 oz can of chickpeas ((540 mL; drained and rinsed))
- 1 cup sweet potato puree
- 3 cloves garlic ((minced))
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne
- 1/2 teaspoon baking powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 cup all purpose flour
- 1 pint cherry tomatoes ((halved))
- 1 bell pepper ((diced))
- 2 tablespoons red onion ((diced))
- 1 1/2 cups cucumber ((chopped into small pieces))
- 1/4 cup tahini
- 1 1/2 tablespoons maple syrup
- 1 1/2 tablespoon lemon juice
- 2-4 tablespoons water ((to thin out))
- salt + pepper ((to taste))
- 4 large pitas
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 1064mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 475mg
- Calcium
- 134mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1064MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.