Falafel is one of my favorite foods. This variation on the regular falafel turned out to be equally delicious. The sweet potatoes give the falafel a completely different texture then the original and they add great flavor. The outside gets nice and crispy and the middle is very creamy. Serve it with warm pita and tahini sauce.
Sweet Potato Falafel with Tahini Sauce
2 large sweet potaoes
1 Can of chick pea drained and rinsed
2 cloves of garlic
1/2 cup parsley
juice of 1 lemon
1 tsp coriander
2 tsp cumin
1 tsp salt
1 cup chick pea flour
1 cup bread crumbs
4 TBSP canola oil
Bake the sweet potatoes at 400 degrees until tender (about 20-30 minutes). Let the potatoes cool and then remove the skin, it should just peep off. Set aside.
Add the garlic into a food processor and finely chop it. Add in the sweet potatoes, parsley, coriander, cumin and salt. Process it until the potatoes are mostly smooth. Add in the chick peas and pulse it until the chick peas are mostly chopped, you want it to still have some texture. Put the mixture into a large bowl and add in the chick pea flour and the bread crumbs. Mix it thoroughly.
Heat the oil in a large skillet or on a griddle over medium high heat. Put the falafel mixture in the hot oil by the heaping tablespoons and press them down a little. Cook on each side for 4-5 minutes until the falafel are a nice golden brown and crispy. Serve the falafel with the tahini sauce and warm pita.
Tahini Sauce
1 cup chick peas
juice of 1 lemon
1 clove of garlic
2 TBSP tahini
1/2 cup parsley
3/4 – 1 cup water
Add all of the ingredients into a blender and blend until sooth. Start with 3/4 cup water and add more as needed. You want it be a little thick, but still pourable.