So a few weeks ago I made the sweet potato falafels found in Pinch of Yum’s Summer Bliss Bowl and they were so delicious that I was inspired. I loved how almonds were incorporated into the falafels so you got this delicious crunch while eating them. Honestly, I never even made the whole Bliss Bowl, I just made the falafels and was so happy that I stopped there. I topped my sweet potato chickpea “meatballs” with chipotle mayo for a little kick and it was so delicious. For my recipe I also incorporated chickpeas into the “meatballs” because I love taking them for lunch and that gives a little extra protein. My whole family loved these, even those who were not vegetarian so I highly recommend giving them a try.
Tip 1. When pulsing your almonds in the food processor it will be loud so be prepared. I think I scared Ziggy with the noise (but he is also scared of EVERYTHING so that doesn’t mean very much). Try to leave a few little bigger bits and not completely pulverize them so you get that amazing crunch when eating.
Tip 2. For the quinoa and rice I love to use the microwave bags that just take a minute in the microwave and are ready to go. Cooking on the stove takes so much extra time and dirties extra dishes. I like the Seeds of Change packets that I found at Costco. I have used both the garlic version and the spanish style rice in this recipe and it literally tasted delicious.
Tip 3. I like to grill them on a cast iron skillet so that I can throw them in the oven to warm them up in case I make them earlier in the day.
Tip 4. For the chipotle mayo buy the can on chipotle peppers with adobo sauce. They will be tiny cans found in most grocery stores. I love using the adobo sauce from the can because it has great flavor and spice.
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| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
meatballs
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- 1 sweet potato raw, cut into cubes
- 1/3 cup chickpeas drained and rinsed
- 1 cup rice and quinoa (I recommend using Seeds of Change)
- 1/2 cup raw almonds ground in food processor
- 1 cup flour
- 1 egg
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 1/2 tablespoon adobo sauce from the can of chipotle peppers
Ingredients
Meatballs
Chipotle Mayo
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- Preheat oven to 350 degrees.
- Grind the sweet potatoes, chickpeas, and rice/quinoa in a food processor. Place in a large bowl. Add the ground almonds to the bowl. Mix in the egg, flour and salt. Stir until combined.
- Form balls using your hands and place onto hot cast iron skillet. Grill on each side until browned. Place into oven for 15 minutes to cook through.
- Mix the mayo and adobo sauce in a small bowl.
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