Baked Lentil Sweet Potato Falafels with Avocado Cream Sauce
Falafels get a healthy twist with this baked recipe that’s high in beta carotene and iron. Pair with a salad and vegan avocado cream sauce for a light lunch or dinner!
Servings: 12 patties
- 2 cups lentils
- 15 ounces sweet potato puree canned or baked and then pureed
- 1/4 cup coconut flour
- 2 tbsp Minced Garlic
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- salt & pepper to taste
- 1 large Avocado pitted
- 2 tbsp unsweetened coconut milk
Preheat oven to 375 F. Prepare a large baking sheet with parchment paper.
Place lentils in a pot of boiling water. Boil 10 until tender and drain.
Place the lentils in a high-speed blender or food processor with the other ingredients for the falafels. Blend on high until smooth.
Scoop ¼ of the batter onto the prepared baking sheet to form a patty. Repeat for the remaining batter until there are 12 patties.
Bake at 375 F 25-30 minutes until golden and edges are slightly crusty.
Remove from the oven and cool on the baking sheet while you prepare the avocado sauce.
Place the avocado and milk in a blender and blend until smooth. Add more milk to obtain desired consistency.
Serve falafels with avocado cream sauce over a salad with your favorite veggies.
Nutrition for 4 servings (1 serving = 3 falafel)
13g Protein | 57g Carbs | 9g Fat | 350 Calories | 15g Fiber
Serving: 3falafel | Calories: 350kcal | Carbohydrates: 57g | Protein: 13g | Fat: 57g | Fiber: 15g