I’ve had a tough week, and instead of being cryptic like in my last post, I’ll just tell you what’s been going on. One of my closest friends, and quite possibly the most amazing person I’ve ever known, lost her two and half year battle with Non-Hodgkins Lymphoma last Sunday. During the past week I’ve had to try to accept this fact, study for my first two grad school exams, go to work each day like nothing was wrong, and prepare for a difficult trip to Ohio. Not surprisingly, my health (sleep and food included) were put on the back burner. Even though I’m not sure I’ve found “closure” (if it even exists), I know that we have to keep moving forward and do our best to live lives that honor those we’ve lost. One way we can do this is by being grateful for what we have and taking care of our bodies by eating well–hence, this Sweet Potato Falafel.
If you’re looking for a traditional, “normal” falafel, you should probably go with this one I made before, but if you’re looking to mix it up and try something different, try this! They were pretty simple to make, soooo flavorful, and made a big batch that will feed me all week.
Nutritional Highlights: These are so great for you. They’re baked instead of fried like most falafel, taking out the only guilty aspect of falafel. The main ingredient in these is sweet potato, something we know if filled with beta carotene and has antioxidant effects. Plus, it has bulgar wheat, whole wheat bread crumbs, and chickpea flour…all great complex carbohydrate sources that provide protein, fiber, and will keep us full. Eat these on a whole wheat pita or on a salad for an amazingly healthy meal.
Sweet Potato Falafel
Get the recipe at Happy Herbivore!