Sweet potato falafel with lemon tahini dressing
I seem to make this every two weeks or so. I end up with enough for several meals so it's well worth the effort.
This is from the excellent book, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals by Gena Hamshaw.
1 large sweet potato, cooked, flesh scooped out and mashed (about 1 cup, or 245 g)
1½ cups (250 g) cooked chickpeas, or 1 (15-oz, or 425-g) can, drained and rinsed
1 clove garlic, chopped
½ cup (15 g) loosely packed fresh parsley
¼ cup (30 g) chickpea flour
1 teaspoon ground flaxseed
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
To make the falafel, preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
In a food processor, combine the sweet potato, chickpeas, garlic, and parsley and pulse 10 to 15 times, until the chickpeas and parsley are broken down.
Scrape down the sides of the work bowl, then add the chickpea flour, ground flaxseed, cumin, paprika, salt, pepper, and lemon juice and pulse 5 to 10 times, taking care not to over-process the mixture; it should retain some texture.
Roll the mixture into 1½-inch (4-cm) balls; you should have about 16. Place the balls on the lined baking sheet.
Bake the falafel for 15 minutes, then gently flip the falafel.
Bake for about 15 minutes longer, until the falafel are crispy.
LEMON TAHINI DRESSING
¼ cup (60 ml) warm water, plus more if desired
¼ cup (60 g) tahini
1 clove garlic, finely minced or grated
2 tablespoons freshly squeezed lemon juice
½ teaspoon agave nectar or maple syrup
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended.
If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency.
Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.