This month I’m all about inserting healthier, lighter meals among the decadent desserts that I’m craving. It’s basically a representation of my life. Sharp, frequent turns from the darkest chocolate to the greenest green. Maybe I should try to embrace the gray a bit…
Ehrrrm that’s besides the point. The point IS… I made us this super fresh and fattoush style salad with sweet potato falafel and you guys got to try. It’s one of those perfect, hearty yet light, dishes that’s completely delicious for a meal prep or make ahead dinner.
Plus, you are going to love this creamy herb dressing. Seriously, I want to swim in a pool of it, it’s so dreamy and delicious. If you like falafel as much as I do, you gotta give this recipe for beet falafel or my favorite fried falafel recipe a try! Now, let’s get into the recipe and make this Sweet Potato Falafel Fattoush Salad + Herb Dressing!
Add the sweet potato, chickpeas, juice from 1/2 of the lemon, 2 of the garlic cloves, almond flour, baking powder, 1/2 teaspoon of the salt, and cumin to a food processor to make the falafel.
Pulse a few times until everything is combined, but still chunky, scraping down the sides as needed. Use a cookie scooper (or even an ice cream scooper if you want big falafel) and scoop balls onto a cookie sheet lined with parchment paper.
Press down on the tops of them to make them into discs and tuck in the edges.
Bake for 20 minutes, or until they’re golden brown. If you want them really crispy, you can sauté them in some oil when you’re finished for a couple of minutes on each side.
While the falafel bake, add the mayo, white wine vinegar, the remaining juice from the other half of the lemon, the remaining garlic clove, mint, parsley, zaatar seasoning, and remaining salt to a blender.
Blend until combined to make the dressing. Chop the cucumber and tomato and divide them with the lettuce between 4 bowls. When the falafel have baked, add them to the bowls and drizzle on the dressing. Serve immediately.
Recipe
Sweet Potato Falafel Fattoush Salad + Herb Dressing
This Fattoush Salad has chopped tomatoes, cucumber, crispy baked sweet potato falafel, and the best blender herb dressing.
Ingredients
- 1 cup cooked sweet potato
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 lemon, juiced and divided
- 3 garlic cloves, divided
- 1/4 cup blanched almond flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt divided
- 1/2 teaspoon cumin
- 1/2 cup mayo
- 2 tablespoons white wine vinegar
- 1 tablespoons chopped fresh mint
- 1 handful fresh parsley
- 1/2 teaspoon za’atar seasoning
- About 6 cups lettuce
- 1 cucumber, diced
- 4 Roma tomatoes, diced
Instructions
- Preheat the oven to 400F.
- Add the sweet potato, chickpeas, juice from 1/2 of the lemon, 2 of the garlic cloves, almond flour, baking powder, 1/2 teaspoon of the salt, and cumin to a food processor to make the falafel.
- Pulse a few times until everything is combined, but still chunky, scraping down the sides as needed.
- Use a cookie scooper (or even an ice cream scooper if you want big falafel) and scoop balls onto a cookie sheet lined with parchment paper.
- Press down on the tops of them to make them into discs and tuck in the edges.
- Bake for 20 minutes, or until they’re golden brown. If you want them really crispy, you can sauté them in some oil when you’re finished for a couple of minutes on each side.
- While the falafel bake, add the mayo, white wine vinegar, the remaining juice from the other half of the lemon, the remaining garlic clove, mint, parsley, za’atar seasoning, and remaining salt to a blender.
- Blend until combined to make the dressing.
- Chop the cucumber and tomato and divide them with the lettuce between 4 bowls.
- When the falafel have baked, add them to the bowls and drizzle on the dressing. Serve immediately.
Tips
The falafel and dressing can be stored in airtight containers in the fridge for about 3 days. When you’re ready to serve, heat the falafel in a pan.
Enjoy!! xo
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!
I have been eating this for the past 3 days and it’s so much fun! The dressing is super lemony and herby and I just love how fresh it tastes. After my first serving, I decided that the dressing pairs best with sweet vegetables and so I top it with an entire bell pepper. To me, the acidity of the tomatoes and the saltiness of the olives didn’t pair as well as the bell pepper does. I also top it with a few boiled eggs to make it even heartier. The falafel is soooo delicious! Next time, I’m going to try making it with uncooked, soaked chickpeas to see if it adds more of an authentic texture, but the seasoning is spot on and is soo tasty heated up in the skillet. They do soak up all of the oil in the pan, but that doesn’t bother me. Thanks for the great recipe!
Yay! Thanks so much for your notes – I’m so happy you loved this salad and the dressing!! xo
These falafels look so delicious! Sweet potatoes are SO FREAKING VERSATILE and I LOVE IT. In all seriousness though–I did eat air-fried falafels for lunch today and I adored them! I wish I integrated sweet potatoes in them, so now I have to try it for my next batch!