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You know, I’ve only ever made falafel a few times before. I know, isn’t that dumb? I’ve tried veggie burgers and similar things, yes, but not a lot of falafel. To be honest, I didn’t even know exactly what it was even made with until I started trying different things and cooking all the time.

Also, for a while I kind of just mentally categorized it next to meatloaf and Jell-O salad on the just-say-no shelf because it gets such a bad rep from certain crowds. Guess what though, my takeaway after test #1 is YES, please! Basically they’re like fried hummus fritters, what’s not to love about that? Then these specific falafels, I made them with sweet potato because I’m gearing towards all the yummy autumn inspired foods that go with this time of year. (almost;) )

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The flavors going on here were a total spur of the moment decision for me because I had actually been planning to make a more traditional Greek gyro recipe with tzatziki but somehow or other I got inspired by these very different flavors of Caribbean jerk spice and just went for it. I’m so happy I did too, because now I wouldn’t change a thing (okay, maybe a few tiny little things if I think about it too long because I’m a stubborn perfectionist, but nothing major since they were great as is).

I love Jerk spices with pretty much anything, but in these falafels especially, they were delish. And obviously the pitas are always a going to be a hit no matter what. I couldn’t even make them fast enough to keep up with demand around here if I wanted to, but when I do get in the mood to crank some out they are well appreciated .

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--Caribbean Spicy Sweet Potato Falafel Pitas--
Get adventurous with you taste palate and try these homemade gyros that are anything but traditional!

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 - 5 servings

--Ingredients--
--Falafels:--
1 1/2 cups peeled cooked sweet potato
1 2/3 cup cooked garbanzo beans
--Caribbean Jerk Spices:--
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon cocoa powder
1/2 teaspoon each of:
chili powder
paprika
curry
ginger
cinnamon
cloves
allspice
oregano
black pepper
1/4 teaspoon cayenne pepper
oil for frying
--Toppings:--
Your favorite bbq sauce optional
1 red bell pepper seeded and thinly sliced
1 medium tomato diced
1 cup washed iceberg lettuce or napa cabbage I like the crunch from the cabbage
1 large carrot grated
1 medium onion thinly sliced
1/2 cup pineapple diced
4 - 6 large pitas gluten free or vegan if needed (for homemade pitas you can use the ones from THIS RECIPE)

--Instructions--
--Falafels:--
Combine all of the ingredients for the falafel, except the frying oil, in a food processor (a blender will work also if that's all you have) and pulse until combined into a nearly smooth mixture. It should be a thick dough.
In a large skillet, heat about 1 inch of oil over medium low heat (You can use a deep-fryer for cooking them instead if you have one.) Using a large scoop, form balls and drop them carefully into the pan. Flatten them slightly with a spatula and cook them on each side for about 3 minutes until crispy.*
--Gyros:--
If desired, warm the pitas in a foil-packet in the oven or one by one on a lightly greased skillet. Fill each pita with the falafels, your desired veggies, and your favorite bbq sauce if desired. Enjoy!
--Recipe Notes--
*Alternatively, the falafel can be baked on a greased baking pan for about 20 minutes at 350 degrees F (180 C) until browned. Also, if they seem a bit too soft after frying, baking them for about 10 minutes after they're fried should be enough to help make them more solid.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.