Protein-Packed Sweet Potato Falafel Skins

Craving a protein‑rich, satisfying meal that’s ready in under a half hour? These sweet potato falafel skins fuse the crunch of baked sweet potato and the savory boost of chickpea‑based falafel, all topped with a cool, herbed yogurt sauce. The result is a wholesome dish that feels indulgent yet stays light and balanced.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 2 medium sweet potatoes, cut into 8‑piece skins
• - 1 cup cooked chickpeas
• - 1/4 cup chickpea flour
• - 1/4 cup finely chopped fresh parsley
• - 1 tablespoon lemon juice
• - 1 teaspoon ground cumin
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon garlic powder
• - Salt & pepper to taste
• - 2 tablespoons olive oil
• - 1/2 cup plain Greek yogurt
• - 1 tablespoon tahini
• - 1 tablespoon fresh lemon juice
• - 1 clove garlic, minced
• - 1/4 cup chopped dill
• - 2 tablespoons chopped scallions
• - Optional: roasted red pepper flakes for heat
• - Optional: microgreens or cilantro for garnish

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. 2. Peel sweet potatoes and separate skins from flesh. Slice skins into 1‑inch wedges.
3. 3. Blanch skins in boiling water for 3 minutes, then drain and pat dry.
4. 4. In a food processor, blend chickpeas, chickpea flour, parsley, lemon juice, cumin, paprika, garlic powder, salt, pepper, and olive oil until coarse.
5. 5. Gently fold the chickpea mixture into the sweet‑potato skins, pressing together to form a compact packet.
6. 6. Place skins on the sheet pan and bake for 25‑30 minutes, flipping halfway, until skins are golden and falafel centers are firm.
7. 7. While skins bake, whisk yogurt, tahini, 1 Tbsp lemon juice, minced garlic, dill, scallions, and a pinch of salt to make the sauce.
8. 8. Remove skins from oven. Let cool slightly, then drizzle sauce over each skin.
9. 9. Optional: sprinkle a dusting of roasted pepper flakes and garnish with microgreens.
10. 10. Serve warm for a filling, protein‑dense dinner or lunch.

Chef's Note

For an extra crispy edge, brush the sweet‑potato skins with a light spray of olive oil before baking. If you love heat, pulse in a small piece of fresh jalapeño with the chickpea mix.

Make-Ahead Tips

Store baked skins refrigerated in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes before topping with fresh sauce.

Substitutions

- Use almond flour if you prefer a nutty flavor. - Substitute Greek yogurt with cashew yogurt for a dairy‑free version. - Swap parsley with chopped cilantro for a brighter taste.