Mar 062011
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!

  5 Responses to “Sweet Potato Falafel”

  1. these look fantastic and delicious. i don’t have bulgur wheat or chickpea flour though; is there something i can substitute or should i suck it up and go to the store?
    also, very sorry for your loss. i hope that you’re able to remember the best and know that your friend is through suffering, although that doesn’t ease yours. best wishes and many condolences.

  2. Yeah, that was definitely the drawback to this recipe since I didn’t have them either. I decided they’d be good additions to my pantry and sprung for it, but you could substitute any type of flour for the chickpea flour. As for the bulgar, I think the purpose is to lighten up the falafel so they’re not too heavy from the potato–so I think some cooked quinoa, barley, or any other small grain would probably work.

    And thanks so much for your wishes :)

  3. I’ve never heard of sweet potato falafel. What a great idea!

    I’m so sorry to hear about your loss. Take care!

  4. I’m so sorry to hear about your friend. I can’t begin to imagine what that must feel like to have a loss like that. I hope that you’re getting through it ok…

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