Falafel with Roast Chilli Sweet Potato & Spicy Tahini Sauce

Another dish for my final presentation of Fundamentals of Plant-based Cooking for Plantlab Culinary.  I love, love, love Falafel and have never made them so was thrilled with this recipe.   Super easy and super scrummy!

Falafel with Roast Chilli Sweet Potato & Spicy Tahini Sauce

Spicy Tahini Sauce

½ cup tahini

¼ cup water

2 tablespoons lemon juice

1 tablespoons olive oil

2 clove garlic crushed

Cayenne Pepper – to taste

Salt – to taste

Place all ingredients in a blender and blend thoroughly

Taste and adjust water accordingly

Falafel

½ cup dried chickpeas – soaked overnight and cooked accordingly

1/3 cup chopped parsley

4 cloves garlic – minced

2 shallots minced

2 Tablespoons raw sesame seeds

2 teaspoon cumin

Salt and pepper to taste

1 tablespoon of chick pea flour

3-4 tablespoon of olive oil

Add chickpeas, parsley, shallot, garlic, sesame seeds, salt, pepper to processor and blend until combined but not in a paste

Add flour gradually and pulse until you can form a dough ball.

Place in fridge for a few hours to firm up.

Once chilled form small balls

Lightly brush balls with olive oil and place in 200 degree oven and bake until golden brown.

Rocket

In a serving bowl drizzle the rocket with olive oil, a squeeze of lemon juice and salt and pepper.

Chilli roast Sweet Potato & Puree

One large sweet potato – peeled and diced

Olive Oil

Cayenne Pepper, chilli powder and salt and pepper

Prepare sweet potato

Combine spices and seasoning

Toss in bowl with olive oil and spices

Bake in oven until golden and charred around the edges

Blend half of this until smooth with almond milk as needed

To put together dress the plate with the spicy tahini and rocket.  Sit the falafel on some of the mashed sweet potato and then add the roast sweet potato and some pomegranate seeds for colour!

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