Yum, yum, YUM!! What is the downside of Falafel? It's too dry! You have to slather it in hummus to counteract the dryness (which isn't all bad, I admit). This recipe makes moist, slightly sweet falafels that are so delicious I don't think I've ever make regular falafel again. And they are baked so much better for you then the fried version.
I adapted this from a recipe by Joanne of Eats Well with others (www.joanne-eatswellwithothers.com) that I found in a free online book called Smart School Time Recipes by Alisa Fleming (www.godairyfree.com)
1 box falafel mix (the original recipe calls for garbonzo bean flour, which I couldn't find and the box has all the spices in it anyway!)
4-5 medium sized sweet potatoes
4 cloves of garlic, minced
1 1/2 tsp ground cumin
1 1/2 ground coriander
1 bunch cilantro (optional, I skipped this)
2 TBSP lemon juice
Preheat oven to 400. Wash and puncture sweet potatoes and bake until soft, about 45 min (you could do this before hand and refrigerate them, or as my sister-in-law showed me, 6 min in the microwave will cook a sweet potato to perfection). Mix falafel mix with water as instructed on box. Add minced garlic, cumin, coriander, cilantro and lemon juice. Mash sweet potatoes into mixture. Line a baking sheet with parchment or spray with cooking spray. I like to line with tinfoil and spray the tinfoil with spray, it makes clean up easier. Form patties (a cross between a ball and a pancake) and place on sheet. Spray with cooking spray. Bake 8 min then take out and flip over. Bake another 8 min.
Serve with pita or flatbread and sauce as follows;
Tahini-Yogurt Sauce:
1/4 c tahini paste
1 c Greek Yogurt
2 cloves garlic, minced
1/2 lemon's worth of lemon juice.
Did I mention, YUM?
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