• 1 part bulgar wheat
  
• 1.5 parts water (add salt if you want)
  
• 1.5 parts falafel mix
  
• 2-3 parts mashed sweet potato
  

Mix: 1 part bulgar wheat + 1.5 parts water.

Let stand until reconstituted. Add: 1.5 parts falafel mix.

Add 2-3 parts mashed sweet potato. Add water as needed and let sit.

In a nonstick pan, drop tablespoonfuls of mixture, shape into into patties
and fry over medium-low heat. They don't take very long.

Falafels can be a bit gritty because they may contain largish bits of
dried garbanzos or split peas, but they will soften as the mixture sits,
and even after you've cooked them, as the juices from the vegetables
are absorbed. I like these room temperature. If you keep reheating them
they get dry.