Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 2 tbsp chickpea flour
• Salt and pepper to taste
• Olive oil for frying

Directions:

1. Boil sweet potatoes until tender, then drain and mash in a large bowl.
2. Add chickpeas to the bowl and mash slightly, leaving some texture.
3. Mix in parsley, garlic, cumin, coriander, paprika, chickpea flour, salt, and pepper.
4. Form the mixture into golf ball-sized rounds and flatten slightly.
5. Heat olive oil in a skillet over medium heat.
6. Fry falafel in batches until golden and crispy, about 3-4 minutes per side.
7. Drain on paper towels to remove excess oil.
8. Serve warm with hummus, tahini, or in pita pockets with fresh veggies.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Calories: ~150 per serving | Servings: 4 | Storage Tips: Store leftover falafel in an airtight container in the refrigerator for up to 3 days.