Preheat the oven to 450 degrees F. Place the sweet potatoes on a rimmed baking sheet and bake until very soft, 50-60 minutes.
For the Tzatziki Sauce: In a medium mixing bowl, measure the yogurt, cucumber, lemon zest, dill, garlic and salt. Mix well. Then refrigerate until ready to serve.
To a food processor, add the chickpeas, 1/2 cup gluten free baking flour or chickpea flour, garlic, parsley, and all spices. Once the sweet potatoes are soft, peel them and measure 1 1/2 cups packed sweet potato into the food processor. Puree until very smooth.
Place the remaining 1/2 cup gluten free baking flour (or chickpea flour) into a shallow bowl. Use a 1.5 tablespoon scoop to portion out the dough. Roll into balls with your hands, then roll them in flour to coat. Shake off the excess flour, and repeat. *The dough will still be moist and tacky, so the rolling can get messy.
FRYING INSTRUCTIONS: Set a large pot over medium-high heat. Clip a cooking thermometer on the side of the pot and add about 2 inches of frying oil. Once the oil reaches 375 degrees F, carefully drop 5-6 falafel balls into the oil. Stir so they don't stick to the bottom of the pot, then fry for 3-4 minutes until teddy bear brown. Remove the falafel with a slotted spoon or skimmer, and set them on paper towels to drain. Repeat with the remaining falafel.
BAKING INSTRUCTIONS: Reduce the oven temperature to 400 degrees F. Brush oil liberally over the bottom of a large rimmed baking sheet. Shake off all excess flour coating the falafel and place them on the baking sheet. Bake for 10 minutes. Flip and bake another 10 minutes.
Serve warm with tzatziki sauce for dunking! These can be made and reheated several days later.
Notes
Nutritional facts were calculated for fried falafel. The baked version have less fat and calories.