Vegan and Gluten Free Falafel Slider with Sweet Potato "Bun"

Traditionally, falafel is a Middle Eastern cuisine made from ground chickpeas and some type of flour that acts as a binder, then shaped into small balls, deep fried, and served in a pita. This is not the healthiest preparation for such a perfect source of vegan protein, so I decided to make my own using healthier ingredients, and baking the patties instead of frying them.


Serves 2

You will need:

• 1 medium sweet potato
• 1 can chickpeas
• handful baby spinach
• 1/4 cup chopped onion
• 1 garlic clove
• 1 tsp cumin
• 1/4 tsp cilantro
• roasted red pepper (from the jar)

Directions:

Preheat your oven to 400F. Wash your sweet potato and cut into four 1/2 inch thick slices. Place on a greased tray and bake for approximately 40 minutes, or until the slices are soft. Flip the slices about half way through to cook evenly.

I used my toaster oven to bake the falafels while the sweet potatoes were cooking, but you can use the same oven if you have space.

Put the chickpeas, spinach, half of the chopped onion, garlic, cumin and cilantro into your food processor and process until most of the chunks are gone. You will have to scrape the chickpeas down a few times. Scoop into a bowl and form 2 patties, about 3 inches in diameter. Place on a greased baking tray and drizzle a little olive oil over the top of each. Place in the oven with the sweet potatoes when there are 20 minutes left on the timer. Keep an eye on the falafels, and flip them half way through. You don't want to overcook them, as they will dry out. The top will become slightly browned.

In a saute pan, melt some coconut oil over medium high heat and saute the rest of your chopped onion. Reduce the heat to medium low until the onion becomes translucent, then add your roasted red pepper to warm them.

To assemble your slider, layer a sweet potato slice, falafel, red pepper slice, sauteed onion, spinach, and top with the second sweet potato slice.

Dig in and enjoy!