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Vegetarian Recipes

Sweet Potato Casserole

https://www.loveandlemons.com/sweet-potato-casserole/

Without question, this is the best sweet potato casserole recipe I’ve had! A nutty pecan topping covers a creamy ginger-spiced layer of sweet potatoes.

Growing up, I only had sweet potatoes once a year at Thanksgiving, where they were layered into a sweet potato casserole loaded with mini marshmallows. For years, I thought I didn’t like sweet potatoes. But if you’ve been reading the blog for a while, you know that I actually love sweet potatoes. What I don’t like are marshmallows. In my opinion, sweet potatoes are sweet enough on their own, so why make them sweeter, especially in a dinner side dish?

Since sweet potatoes are one of my favorite fall veggies, I’ve always wanted to make a vegan sweet potato casserole recipe that I’d enjoy at Thanksgiving. This seemed like the perfect time to take on the challenge. And guess what? I liked it so much that I ate the leftovers for breakfast!

Whatever your opinion on traditional sweet potato casserole, you have to try this recipe. I make a simple, creamy filling that really lets the sweet potatoes shine. Then, instead of covering it with sugar, butter, and marshmallows, I sprinkle it with a savory pecan topping. The toasty, nutty topping offers a delicious crunchy contrast to the velvety sweet potato mixture, and cozy herbs make it perfect for fall. Best of all, you can find the ingredients at ALDI, so this is an affordable holiday recipe too!


Healthy sweet potato casserole recipe ingredients


Sweet Potato Casserole Recipe Ingredients

I’ve been impressed by the quality of the fresh produce at ALDI for some time (just look at these veggie fajitas!), but as I developed this recipe, their pantry staples really blew me away. I punch up the creamy sweet potato filling with their Simply Nature Organic Ground Ginger, and dried thyme adds the perfect savory touch to the nutty topping. And speaking of that topping, basics like Southern Grove Raw Walnuts, Southern Grove Pecans, and Specially Selected 100% Pure Maple Syrup are super affordable without skimping on quality.

Aside from the pantry ingredients I listed above, here’s what you’ll need to make this sweet potato casserole recipe:

  • Sweet potatoes – of course! I blend them with a splash of almond milk to make the filling nice and smooth.
  • Old fashioned oats – Along with the nuts, they give the crumble topping plenty of hearty texture.
  • Fresh rosemary and sage – If I’m cooking with sweet potatoes in the fall, chances are, I’m using rosemary and sage as well. They’re the perfect autumn flavor combination.
  • Garlic – Along with the herbs, garlic is key for giving this sweet potato casserole its delicious savory taste.

Just grab some olive oil, salt, and pepper, and you’re good to go!

 

How to Make Sweet Potato Casserole

This easy sweet potato casserole recipe has 4 basic steps:

1. First, roast the sweet potatoes.

2. While the sweet potatoes are baking, make the pecan topping. Pulse the nuts, oats, herbs, garlic, maple syrup, olive oil, salt, and pepper in a food processor until just combined. The mixture should clump a bit, but it should still have lots of texture.

3. Then, blend up the filling. Instead of using a potato masher to mash the sweet potatoes, I use a food processor to get them super smooth. Peel the cooked sweet potatoes, and blend the soft flesh with almond milk, olive oil, ground ginger, and salt.

4. Layer and bake! Spread the creamy sweet potato mixture at the bottom of a greased casserole dish. Sprinkle it with the crumble topping, and add a few whole pecans and sage leaves for garnish. Then, bake at 425 until the topping is nicely browned and crisp, and enjoy!

Sweet Potato Casserole Tips

  • Bake your sweet potatoes until they’re super tender. You want the filling of this casserole to be luscious and creamy, without any chunks. Make sure that a fork can easily slide through the potatoes when you take them out of the oven. This way, they’ll blend into a perfectly smooth puree.
  • Save some whole nuts for garnish! The best bites of this casserole combine creamy sweet potato with big, toasty nuts. When you blend up the crumble, reserve a few whole nuts to dot on top. You’ll thank yourself later.
  • Make it ahead. Like all great Thanksgiving recipes, this healthy sweet potato casserole is easy to prep ahead of time. You can do almost everything a day or two before your feast: blend up the sweet potato filling, pulse together the crumble topping, and store them in separate containers in the fridge. Right before serving, sprinkle the crumble over the filling, and bake! (If you bake the entire casserole ahead of time, the topping will lose its crispness in the fridge.)

More Favorite Thanksgiving Recipes

If you’re looking for more Thanksgiving dinner ideas, check out any of these delicious recipes:

If you want to make your holiday season affordable and easy, head to ALDI for all the essentials! And if you’re new to Instacart, use the code ALDILemons19 to get $10 off your first three orders of $35 or more.

Sweet Potato Casserole

Total time

Author: Jeanine Donofrio

Recipe type: vegan side dish

  • 5 large sweet potatoes
  • 1 tablespoon Simply Nature Extra-Virgin Olive Oil, more for drizzling
  • 1¼ cup Friendly Farms Unsweetened Almondmilk, more if necessary
  • 1 teaspoon Simply Nature Organic Ground Ginger
  • ½ teaspoon Stonemill Sea Salt
  • ⅛ teaspoon Stonemill Black Pepper
  • ½ cup fresh sage leaves
  • ⅓ cup Millville Old Fashioned Oats
  • ¼ cup Southern Grove Pecans, more for garnish
  • ¼ cup Southern Grove Walnuts, more for garnish
  • ½ garlic clove
  • 2 teaspoons Specially Selected 100% Pure Maple Syrup
  • 1 tablespoon Simply Nature Extra-Virgin Olive Oil
  • ¼ teaspoon Simply Nature Organic Thyme Leaves
  • ¼ teaspoon minced fresh rosemary
  • 1 teaspoon Stonemill Sea Salt
  • ⅛ teaspoon Stonemill Black Pepper
  1. Preheat the oven to 425°F. Line a baking sheet with foil and brush an 8×11-inch baking dish, or similar, with olive oil.
  2. Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
  3. Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.
  4. Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and several grinds of pepper and process to combine. Spread the mixture into the baking dish.
  5. Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.
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Vegetarian Recipes

Easy Homemade Falafel

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!

Overhead view of falafel on a plate.

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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.

Homemade falafel on top of some hummus with salad.
Overhead view of falafel on a plate.

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Homemade Falafel Recipe

This Homemade Falafel recipe packs chickpeas, fresh herbs, and spices into a flavorful, Middle-Eastern-inspired patty that’s quick, easy, and delicious.
Course Appetizer, Main Course, Side Dish
Cuisine Middle-Eastern
Total Cost ($3.08 recipe / $0.16 serving)
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 19 falafel
Calories 108kcal

Equipment

  • Food Processor
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 2 15 oz. cans chickpeas $1.72
  • ¼ red onion $0.26
  • 1 handful fresh parsley, about ¼ bunch $0.26
  • 1 handful fresh cilantro, about ¼ bunch $0.17
  • 4 cloves garlic $0.12
  • 1 tsp salt $0.01
  • ½ tsp cayenne pepper $0.13
  • 1 tsp ground cumin $0.08
  • 1 tsp baking powder $0.04
  • ½ cup flour* $0.07
  • ¼ cup neutral cooking oil for frying $0.22

Instructions

  • 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.

See how we calculate recipe costs here.

Notes

*Chickpea or garbanzo bean flour will give the best flavor and texture, but all-purpose flour can be used in its place.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Sodium: 148mg | Fiber: 4g
Homemade falafel in a flatbread with salad.

How to Make Falafel — Step By Step Photos

Overhead view of the ingredients for homemade falafel.

Gather all your ingredients.

Chickpeas, parsley, cilantro, diced red onion, garlic cloves, cumin, cayenne, and salt in a food processor.

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.

Falafel mix in a food processor.

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.

Falafel mix in a mixing bowl with flour added.

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.

Shaped falafel patties on a baking sheet.

Scoop the mixture into about 2 Tbsp portions and shape into small patties.

Falafel patties in a zip loc bag for freezing.

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.

Three falafel patties frying in a pan of oil.

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.

Falafel on a parchment lined baking sheet.

Let them drain on a paper towel to absorb the excess oil.

A fork taking some homemade falafel from a bed of hummus with salad.

And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!

The post Easy Homemade Falafel appeared first on Budget Bytes.

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