This recipe was inspired by Mollie Katzen's Chicpea and Sweet Potato Koftas from Vegetable Heaven.
Many years ago, long before balanced eating found its way to our home, my husband introduced me to falafel. These days, we don't need an excuse to eat meat-free; in fact, my once meat and potatoes man now naturally leans more toward vegetarian eating than most.
This recipe combines sweet potatoes with chic peas and this adds depth and creaminess and is delicious. Great repurposing for leftover sweet potatoes!
1 medium-large yam (3/4 - 1 lb)
2 cups cooked chickpeas
1 large clove garlic, skin on
1 tablespoon cumin
1 teaspoon ground ginger
½ teaspoon kosher salt
2 tablespoons fresh lime juice
Freshly ground black pepper to taste
2 tablespoons cilantro, chopped
1/3 cup spelt flour
approx 3 tbsp olive oil for sautéing
1 - After pricking several times with fork, bake yam in oven at 375 degrees for 30 minutes or so until soft (or bake in microwave). Set aside to cool.
2 - Place cumin in skillet over medium heat and stir for two minutes or until fragrant. Remove from pan and set aside.
3 - Place garlic, skin on, in skillet, and turn every so ofton until the skin is spotted brown. This roasts the garlic and mellows the flavor. Set aside to cool. Once cool, peel away and discard browned skin.
4 - In bowl of food processor, combine sweet potatoes, chic peas, cumin, garlic, salt, black pepper and lime juice. Process until smooth.
5 - Add flour and pulse to combine thoroughly. Add chopped cilantro and pulse a few times more.
6 -.Place a skillet over medium heat and add a little bit of oil. When the oil is really hot, add by dropping tablespoons into pan and sauté for about 8 to 10 minutes on each side, or until lightly browned and heated through.
Serve with Yogurt sauce (below) and baby spinach. We ate these tonight in sprouted grain tortillas but they'd be great in pitas or just as a salad.
Per each piece (3-4 pieces make a nice sized serving):
Yogurt Sauce for Falafel
Combine 1/2 cup strained or Greek yogurt with 1 teaspoon of lime juice and 2 teaspoons of tahini or sesame paste. Salt and pepper to taste. When in season, this is great with pieces of cucumber chopped and stirred in. Garnish with chives or chopped green onion.