This recipe is super simple to toss together and has a huge flavor payoff. The only prep work you have to do is roast your tomatoes and crisp up your falafels either in a frying pan or in the oven.
We are spoiled in our neighborhood with healthy (not fried) vegan pre-made falafels available in grocery stores. This saves me time and gives me options for those meals that I have to just toss together in a hurry.
What I do is place my falafels in the oven on 420F for about 15-20 minutes or until crispy.
For the tomoates I purchase a variety of grape tomatoes, cut them in half, place them on a parchment-lined baking sheet with a drizzle of coconut oil or olive oil, a little salt and pepper and roast them for about 20 minutes.
For the bread you can use your favorite healthy bread or you can use our new obsession – slices of sweet potato (if you haven’t tried my grilled cheese sweet potato sandwich yet it is a must). I still prefer roasting my slices of sweet potato in the oven but David introduced me to using the toaster which is pretty cool. All you do is make sure that you slice your sweet potatoes thinly and then put them in the toaster for two rounds before enjoying.
To assemble the sandwich place your bread or sweet potato on a plate, smash some avocado on top, layer your roasted tomatoes and then your falafels.
Serve open face with a knife and fork.
Here you have a super simple, high fiber, nutrient dense, delicious meal that you will love.