We should always be nourishing our bodies with nutritious food, good sleep, exercise, and love, but it’s even more important during pregnancy. Fitting it all in can seem daunting, especially for the modern pregnant New Yorker. Sometimes what you need is a shortcut to nourishment––I must admit, I’m not aware of any shortcuts for sleep, exercise, or love. However, limiting your time in the kitchen, and sitting down to a fantastic meal is totally doable––as you’ll see with my yummy sweet potato falafel recipe!
This sweet potato falafel is perfect for lunch or dinner. For maximum pregnancy appeal, serve the falafel in a romaine or lacinato kale leaf, or over chopped greens, with tahini sauce, and your favorite falafel fixin’s. Sweet potato falafel are one of my favorite recipes. You’ll want to make these over and over again!
Sweet Potato Falafel
Optional expansions: add 1 tsp of smoked paprika, 1 tsp lemon zest, topping the falafel with sesame seeds before baking.
1 medium sweet potato, baked or steamed in the skin
14 oz can chickpeas, rinsed
1 clove garlic, minced
1 tbsp ground cumin
1/2 cup fresh parsley, minced
1 tsp sea salt
1/2 tsp pepper
Preheat oven to 350° and line baking sheet with parchment paper. Place all of the ingredients into a food processor, and pulse until the ingredients are combined. Be careful not to over blend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 tbsp) to scoop falafel balls and place directly onto the baking sheet. Bake for 35 minutes. Allow to cool for at least 10 minutes before serving.
Also, check out my new digital book 5 Ingredient Vegan which was written with women like myself in mind. We want to eat healthy, but aren’t willing to sacrifice on flavor, and spending hours in the kitchen is just not going to happen. The book is also for the woman who wants to cook amazing plant-based dishes, but would rather not start by making complicated 20 ingredient recipes.