sweet potato falafel

from: http://www.101cookbooks.com/archives/baked-sweet-potato-falafel-recipe.html

2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon
a scant cup (120g) gram /chickpea flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.

Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Makes about 18 falafel, enough for 4 - 6.

_____________________________

*Personally, my experience with this recipe is that it is better fried than baked. 

I first had sweet potato falafel here at Z's Meze Mediterranean Restaurant in Bozeman. Best falafel I've had in and out of Israel. Why is Bozeman so far away?!?

falafels, tahini, and mint lemonade

In 2014, I had the incredible opportunity to go to Israel. It was one of the most incredible experiences of my life. During that trip, I gained an appreciation and deeper love for many things. Since this blog is about food...I'll focus on that. I learned that I LOVE Mediterranean food! It was so delicious and I loved trying all of it...except the olives. I just don't do olives.

A year later, the group we toured with had a reunion and the Pack's (a couple we had traveled with) had been working to perfect their recipes. While I haven't made these myself yet, I'm excited to try them out! 

FALAFELS

1 lb. (2 cups) dried garbanzo beans 2 tsp. cumin

1 small onion, chopped 1 tsp. coriander

1/4  c. fresh parsley, chopped or cilantro 1⁄4 tsp. black pepper

3 - 5 cloves garlic (roasted) Pinch ground cardamon

Oil for frying Avocado, grape seed, or coconut 1½ tsp. salt

Cover beans with 3” water and let soak overnight.

Drain and rinse well.  Place in a food processor with all the herbs and spices.

Pulse until mixture texture is between couscous and a pesto, still granular.

Refrigerate for 1-2 hours.

Press into 1 ½ inch balls and deep-fat fry for 2 to 3 minutes until golden brown and cooked through.  About 30 balls

Variations

Dip balls in sesame seeds before frying or add 2/3 tsp. turmeric

Place falafel balls in pita bread with chopped cucumbers and a tomatoes, humus, feta cheese and smother with creamy tahini sauce.

CREAMY TAHINI SAUCE

1⁄₄ c. tahini 1⁄₄ tsp. ground coriander

½ c. plain yogurt 1⁄₄ c. fresh lemon juice

1 small garlic clove 2 or 3 slices cucumber

Salt to taste

Place ingredients in blender and blend completely.  Just before serving, blend a few sprigs of cilantro and let meld a few minutes. Adjust seasoning to taste.  Keeps about 4 days refrigerated.  Makes a yummy salad dressing.

MINT LEMONADE

2/3 cup fresh squeezed lemon juice 2 c. water

1 cup sugar (sugar to taste) 6 c. crushed ice cubes

8 - 12 fresh mint leaves

The above is simply a starting guide.  Place all ingredients in a blender to make a slush.  Adjusts flavors to meet your taste.  It should be a pleasant refreshing drink.