SWEET POTATO FALAFEL
Adapted via FatFree Vegan Kitchen
♦ 1/2 tbsp ground flax seeds + 2 tbsp hot water
♦ 2 medium sweet potatoes (about 18 ounces, total)
♦ 2-3 tsp ground cumin (I used 3)
♦ 2 tsp ground coriander
♦ 2 cloves garlic, minced or pressed
♦ 1/8 – 1/2 teaspoon cayenne pepper (to taste)
♦ 1 tsp salt
♦ 1/4 cup minced parsley
♦ juice of 1 lemon
♦ 1 cup chickpea flour or besan
♦ 1/2 tsp baking powder
Mix the flax seeds with two tablespoons hot water and set aside to thicken.
Preheat oven to 400 degrees F – poke a few holes in the potatoes, and wrap each tightly in aluminum foil. Place directly onto the oven rack (with aluminum crease pointing up) and roast for an hour to an hour and 30 minutes, or until they can be easily pierced with a fork. Allow to cool until easy to handle; peel and place in a large mixing bowl – do not turn off the oven.
Mash sweet potatoes well with a masher or a fork. Add the flax mixture, seasonings (including parsley), and lemon juice and stir well. Mix the chickpea flour with the baking powder and add it a little at a time to the sweet potato mixture. Stir until well-combined. Batter should be stiff; if not, add chickpea flour a tablespoon at a time until batter is thick. (If the batter is too stiff to blend in all the flour, add water a tablespoon at a time.)
Oil a baking sheet or line it with parchment paper or silicone baking mat. Use a cookie scoop or rounded tablespoon to make about 20-22 little mounds of dough on the baking sheet (dipping the scoop in water every now and then will help prevent the dough from sticking to it).
Bake for 20-25 minutes, until bottoms are medium brown. Serve hot with tzatziki sauce. These keep well and can be reheated briefly in the microwave.
To read more about this dish and my musical pairing, click HERE.