A typical weekend breakfast in our household involves microwaved muffins or string cheese. We’re always busy on the weekends and it seems like from Saturday morning to dinnertime on Sunday, we’re running errands or working in the yard. Taking the time for a sit-down breakfast seems like a small luxury. And when we do have traditional breakfast foods like pancakes or waffles, it’s usually for dinner because I’m in no mood for cooking first thing in the morning.
The wonderful thing about French toast casseroles, though, is that they can be made the night before–and really, they’re so much better when you make them ahead of time too. Although I’ve never made a French toast casserole myself, I thought I’d try one because doing most of the work the night before and simply popping it in the oven in the morning seemed like the happy medium between the string cheese breakfast and homecooked pancakes or waffles. We’d still have something delicious to sit down to, but I wouldn’t have to be flipping pancakes while groggy and cranky.
Of course, a whole French toast casserole is a little too much for two people, so I decided to make Sweet Potato French Toast Cups, using muffin tins–this way, we could easily freeze some of the leftovers for another weekend. The result is kind of a cross between French toast and bread pudding. By taking the time to bake the sweet potatoes, you can take advantage of their natural sweetness and add less sugar than in a typical French toast recipe. I deliberately left out spices in the French toast cups so the flavor of the Vanilla Cardamom Creme Anglaise would shine through–if you decide to make these without the creme anglaise, add some cinnamon, nutmeg, or pumpkin pie spice to the French toast before baking.
Sweet Potato French Toast Cups with Vanilla Cardamom Creme Anglaise
Although this Sweet Potato French Toast Cups recipe is meant to be an overnight one, you can simply let the bread and egg mixture sit in the muffin tins for 20-30 minutes before cooking if you’re pressed for time.
8 oz. stale bread, cut into 1/2 inch pieces (any kind will do, but I like using a small baguette)
3 eggs + 4 large egg yolks, at room temperature
1 c. low-fat milk
2 1/2 c. half-and-half, divided
2 tsp. vanilla, divided
2 tbsp. brown sugar
1/2 c. granulated sugar
1/2 tsp. cardamom
Instructions
Preheat oven to 400 degrees.
Place sweet potato on a foil-lined baking sheet. Bake for about 45 minutes or until softened. Cool to room temperature and puree in food processor.
Spray a muffin tin with cooking spray or oil. Divide bread pieces evenly among all 12 muffin cups.
Beat 3 whole eggs in a medium bowl. Add milk, 1/2 cup half-and-half, 1 teaspoon vanilla, and brown sugar and whisk until well-combined. Whisk in 1/2 cup of pureed sweet potato (use any remaining potato puree for whatever you like or just eat it as-is–whatever!).
Pour egg mixture over bread. Cover muffin tins with plastic wrap and refrigerate overnight.
To make the creme anglaise, heat half-and-half in a large heavy-bottomed saucepan over medium-low heat. Cook until just simmering, about 5 minutes.
In a medium bowl, whisk together sugar and egg yolks. Slowly add half of half-and-half mixture to the egg yolk mixture, whisking constantly. Pour half-and-half and egg mixture back into saucepan and raise heat to medium. Stir constantly with a wooden spoon until sauce has thickened and coats back of spoon, about 5 minutes. Remove from heat immediately and stir in vanilla extract and cardamom; pour through strainer into a heat-proof bowl. Cover and refrigerate overnight.
In the morning, preheat oven to 325 degrees. Remove plastic wrap from muffin tins and use a spoon to push bread down into the egg mixture before placing in oven. Bake for 35 minutes or until edges are golden but not brown. Loosen French toast cups by running a butterknife along the edges before popping them out. Serve with chilled creme anglaise.
Notes
Prep time does not include time spent overnight in fridge.
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!
What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.
This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.
Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.
Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.
Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.
Scoop the mixture into about 2 Tbsp portions and shape into small patties.
If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.
To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.
Let them drain on a paper towel to absorb the excess oil.
And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
