Sweet Potato Falafel with Lemon Tahini Sauce

March 3, 2016


For the Sweet Potato Falafel

1 jar organic chickpeas, drained

1 large sweet potato

2 large cloves garlic

1 cup (tightly packed) fresh coriander leaves, minced

1 tsp ground turmeric

1 tsp cumin powder

1 tsp coriander powder

1/4 tsp ground cardamom

1/4 tsp Hebridean ascophyllum seaweed

2 tbsp extra virgin olive oil

1 tbsp tamari or shoyu

2 tbsp chickpea flour

For the Lemon Tahini Sauce

2 tbsp organic tahini

2 tbsp water

1 tsp lemon juice


For the Sweet Potato Falafel

1Preheat oven to 190/380deg. Peel the sweet potato, cut into bite size pieces and boil until soft. Drain and place in a mixing bowl and add the chickpeas. Mash with a potato masher then stir in all the other ingredients.

2Take a heaping teaspoon of mixture and roll into balls. Place on a parchment lined baking sheet and bake in the middle of the oven for around 20-25 minutes, until golden and crisp. Serve with fresh greens and lemon tahini sauce.

For the Lemon Tahini Sauce

1Mix all ingredients together in a small bowl. Store in a glass dish in refrigerator for up to one week.

2Note; you can chop and change the taste of the sauce by simply adding different ingredients. I love to make my basil infused lemon and lime tahini dressing on occasion. Directions; squeeze 1 tsp each of lime and lemon into the tahini add a tablespoon of fresh basil pesto and a little water. Stir well to mix.


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