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International
Healthy Recipes

Cooking instructions

1. Heat oven to 350° and line a large baking sheet with parchment paper.
2. Wrap grated sweet potatoes in a sheet of cheesecloth or a kitchen towel, and, working
over the sink, wring out as much excess moisture as possible.
3. In a bowl, lightly mash chickpeas with a fork. Add sweet potato, oats, 2 tbsp chopped
parsley, onion, egg, peanut butter, garlic, paprika, and curry powder. Season liberally
with salt and pepper. Use your hands to mix everything together into a thick paste.
4. Form the mixture into 8 to 10 patties roughly 3 inches wide and 1 inch thick, placing
each on baking sheet.
5. Bake 40 minutes, flipping falafels halfway through cooking, until outsides are crunchy
and starting to brown.
6. In a bowl, combine yogurt, zest, juice, dill, olive oil, and remaining parsley. Season with
salt and pepper.
7. Serve each falafel in a lettuce cup topped with yogurt sauce. Store leftovers in the
fridge, keeping falafel, yogurt sauce, and lettuce cups separate until ready to eat.

Nutritional facts

per serving
● 352 calories
● 12 g fat
● 42 g carbs
● 6 g sugar
● 9 g fiber
● 17 g protein

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