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Sweet potato falafel

Sweet potato falafel

I Dream of Falafel, Chicago

Cool Plates features dishes from across the country to help inspire chefs' creativity

Henry Nuguid, the chef of this two-unit fast-casual concept, developed this item to appeal to his vegan customers, but with sweet potatoes being one of the fastest growing menu ingredients these days it is likely to have broader appeal.

Although it is available in wraps just like regular falafel, he said most customers order it as a side dish, priced at four pieces for $2.

To make the item, Nuguid combines equal amounts of ground chickpeas and raw ground sweet potato. For every 4 cups of combined chickpeas and sweet potatoes, he adds 1 teaspoon of baking soda and 2 tablespoons of sugar. He rolls them into balls and fries them at 425 degrees Fahrenheit until golden brown.

Contact Bret Thorn at [email protected].

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