Sweet Potato Falafel with Tahini Yogurt
Serves 4:
Cooking and preparation time: 1 hour
Ingredients:
1 Large Sweet Potato, Diced
1 Tin Chickpeas, Drained
1 Tsp. Smoked Paprika
2 Tbsp. Natural Yoghurt
1 Tsp. Mint leaves, Chopped
2 Tbsp. Flat Leaf Parsley, Chopped
1 Tsp. Chimichurri Spice
1 Tsp. Coriander, Chopped
1 Red Onion, Chopped
2 Cloves Garlic, Chopped
1 Tsp. Ground Cumin
2 Tbsp. Tahini
1 Tbsp. Sesame Seeds, Roasted
Salt and Pepper to taste
Method:
Pre-heat the oven to 180 degrees.
Bake the sweet potato, allow to cool, peel and mash.
Mash chickpeas and add to sweet potato along with chopped herbs, spices, garlic and red onions, and season.
Roll mixture into balls and chill.
Combine the tahini with the yogurt and a little water.
Bake the falafel balls in the oven at the same temperature (180) for 10-15 minutes until crispy.
Once cooked, drizzle over the yogurt dressing and the toasted sesame seeds
