I love the Internet because it makes discovering new recipes so much easier. What’s even more fun, is it sometimes feels like a game of telephone as bloggers make the same recipe in their kitchens and add different spins and adaptations and those recipes become passed on and adapted. Such is the case with today’s recipe for Sweet Potato Falafel Wraps. This recipe was originally inspired by Happy Herbivore’s Fat-Free Vegan Baked Yam Falafels with Vegan Cilantro Yogurt Sauce Recipe, which I bookmarked all the way back in July of 2008. As happens to me often with recipes, I completely forgot about this one until this weekend when I found myself staring, uninspired, at three gargantuan sweet potatoes in my produce bowl that had been sitting there since I got them in my CSA share all the way back in October. Normally I love sweet potatoes, but having an abundance them somehow made me feel less inspired to use them. Her recipe, however, pulled me out of this funk. I knew the savory spin would be perfect and perhaps even lure me away from my favorite Falafel Wrap from Boston Kabab House. (If you’re ever in Boston’s Financial District their salad station is pretty awesome and their meze bar is also amazing.) For my spin I created a yogurt-tahini dressing and nestled my falafel in a whole wheat wrap filled with veggies. The resulting sandwich is deliciously filling and a great balance of sweet, savory, salty, and tangy. I especially love that baking the falafels gives them a crispy exterior without all the fat of frying. The falafels would also be great on their own as an appetizer with the dipping sauce. You can find chickpea flour in most health food stories as well as Middle Eastern and some Asian markets. Bulgur wheat can be found in most health food stores as well. If you don’t want to commit to a whole box (as I didn’t) check to see if it is sold in your store’s bulk foods section. Not only was this a huge cost savings for me, I also only bought what I needed.
-1/2 cup bulgur wheat
-3/4 cup low sodium vegetable broth
-1 cup cooked, mashed sweet potato
-2 tablespoons nonfat milk
-1 garlic clove, minced
-1/3 cup plus 3 tablespoons fresh Italian parsley, divided
-1/4 teaspoon salt, divided
-1 tablespoon onion powder
-1 teaspoon ground coriander
-1 teaspoon ground cumin
-2 tablespoons chickpea flour (also sometimes labeled as gram flour or chana flour)
-3 tablespoons whole wheat panko-style bread crumbs
-1/2 cup greek yogurt
-2 tablespoons tahini
-1 tablespoon lemon juice
-2 tablespoons water, or more/less to thin dressing as needed
-4 medium-sized whole wheat tortillas
-1 cup shredded lettuce
-1 cup chopped tomatoes
-1 cup diced cucumbers
Preheat oven to 400 degrees F. Combine bulgur wheat and vegetable broth in a saucepan. Set aside for 10-15 minutes, or until bulgur wheat as absorbed some of the broth. Heat mixture over medium heat and once a boil has been achieved, turn the heat to low and cook until no water remains, stirring occasionally.
Combine cooked bulgur, milk, sweet potatoes, garlic and three tablespoons parsley and stir until well combined. In a second bowl, combine the 1/8 teaspoon salt through the bread crumbs and stir together until well mixed.
Cover a baking sheet with foil or parchment paper and spray with cooking spray. Using a cookie scoop or pair of spoons, drop tablespoon-sized balls of the mixture onto the baking sheet. Bake 40-45 minutes, flipping the falafel halfway through.
While the falafel is baking, combine the yogurt, tahini, lemon juice, and remaining parsley and salt in a small food processor blender until mixture is smooth and well combined. Thin with water as needed.
Warm whole wheat tortillas in a skillet over medium heat and fill each with 1/4 batch of falafel and 1/4 cup each of lettuce, tomatoes, and cucumber. Drizzle sauce over filling before rolling up and enjoying.