Baked Sweet Potato Falafel Wrap

by Kelly on January 13, 2010

falafel wrap

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.

Baked Sweet Potato Falafel Wrap
Serves 4
-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.

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{ 23 comments… read them below or add one }

ashlee January 13, 2010 at 9:55 am

those look fantastic! just printed and can’t wait to make them!


brandi January 13, 2010 at 10:00 am

wow – that looks (and sounds) delicious. My husband would LOVE this.


MaryMoh January 13, 2010 at 10:15 am

I love sweet potatoes but that’s a real long list of ingredients. Looks very delicious. Thanks for sharing.


Elina January 13, 2010 at 10:28 am

I really want to try this recipe!! Ever since trying the spinach falafel at Oleana, I can’t stop thinking about falafel.


Lauren January 13, 2010 at 12:08 pm

This looks delicious! I’m bookmarking it for later. Thanks for the tip about the Boston Kebab House – I’ve been on the hunt for good falafel in Boston and haven’t found anything yet. I’ll have to check it out!


Kelly January 13, 2010 at 12:36 pm

Ashlee, brandi, and Elina – Thanks for the kind comments. This recipe really is fantastic and I happily gobbled it all down. The only slight change I might make sometime is to add a little fat (likely in the way of olive oil) into the falafel dough. It was tasty as is and very calorie-conscious, but I couldn’t help but think that a little fat would enhance the flavors even more.


Cara January 13, 2010 at 8:00 pm

How fantastic does this sound! I bet it would work with mashed butternut too.


Carolyn Jung January 13, 2010 at 8:53 pm

This looks awesome, especially because I love falafel and I love sweet potatoes. What a great twist. I bet the texture and subtle sweetness make for one satisfying falafel sandwich.


sophia January 14, 2010 at 12:58 am

YUUUM!!! this sounds fantastic. I made something like this once, but with kabocha and lentils.


Natasha - 5 Star Foodie January 14, 2010 at 8:56 am

sweet potato falafel sounds neat! I would love to try it for sure!


Melissa January 14, 2010 at 9:39 am

I just peeked at the menu for the Boston Kebab House. I’m sold! I’m going to take a walk over whenever the weather warms up.


Guava January 14, 2010 at 11:55 am

MM…. I kind of over-falafeled when I discovered this box mix… but it might be time to return witht his recipe!


Shannon January 14, 2010 at 4:31 pm

oh my gosh, i totally need to make these!!


Sarah @ Semi-Sweet January 14, 2010 at 5:29 pm

These look great! Love the baking aspect, too – keeps those cals. down. I have, amazingly, eaten all my CSA sweet potatoes, but this inspires me to buy some more . . . also, have you heard about Fordee’s in Watertown (Mt. Auburn St.) – keep meaning to try them, but supposed to have some of the best falafel in town (per Chowhound)!


The Duo Dishes January 15, 2010 at 3:23 am

Did someone say sweet potato? This is very awesome. Adds a sweet touch to a savory meal.


Mo January 15, 2010 at 5:34 pm

Sounds delicious, and your pictures…let’s just say you should be photographing for a food magazine girl!


Hannah January 15, 2010 at 10:00 pm

Mmm, another original, delicious-sounding way to make falafel! Love sweet potatoes, so I can only imagine how fantastic this combination is. Well, that’s not true… I think I’ll have to make some to verify. 😉


River - The Crafty Kook January 16, 2010 at 6:58 pm

What a gorgeous photo! My “recipes to try” folder that I have been collecting is huge. It seems like there’s not enough time to try all the interesting recipes that I find in blogland.


CaSaundra January 17, 2010 at 8:54 am

These look/sound great! I have actually never had falafel before. And what is it with sweet potatoes?! I have about 4 sitting in my pantry from before the holidays–I am planning on using em in a spicy lentil soup 🙂


Kerstin January 18, 2010 at 12:01 am

Oh wow, I LOVE this! Falafel is one of my favorite treats and a sweet potato version sounds amazing!


Maria January 25, 2010 at 9:27 am

This sounds amazing! I love this sweet potato version of falafel. It’s a healthy dish as is and this makes it even healthier and versatile.


Lebanese Shack February 6, 2010 at 9:41 am

this crazy version of a falafels sounds very interesting and I will give it a go with sweet potatoes!


Don September 25, 2011 at 12:27 pm



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