Baked Sweet Potato Falafel With Cilantro Yogurt Sauce

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I’ve been out jogging and al I really want right now is one of these (and about 3L of water, it’s warm out there… thats what you get for running around lunch!) From the forever amazing (but sadly not vegan) foodblog vegetarian ventures, where you could also find this recipe that I really really want too… someone??

BAKED SWEET POTATO FALAFEL WITH CILANTRO YOGURT

  • 2 sweet potatoes, diced
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • juice from half a lemon
  • 1 cup chickpea flour
  • olive oil
  • salt/pepper

Cilantro sauce:

  • 1/2 cup chobani plain greek yogurt
  • 1/4 cup cilantro, chopped
  • Juice from half a lemon
  • 1 teaspoon cumin
  • salt/pepper

Delicious additions:

  • Pita bread
  • cucumber, diced
  • tomato, diced
  • Feta, crumbled
  • shallot, chopped
  • lettuce
  • sriracha

To make the sauce: Place all ingredients in a blender or food processor and blend until combined. Let set in the fridge for at least a half an hour after mixing (this will help the flavors meld together).

For the patties: Place diced sweet potatoes in a steamer basket and transfer basket to a pot. Fill the pot with about an inch of water and cover with a lid. Let steam for 10-15 minutes (depending on how big you diced the potatoes). Remove the steamer and let cool slightly

Mash the sweet potatoes with the cumin, garlic, lemon, chickpea flour, salt, and pepper. Transfer to the fridge for at least 30 minutes or until the batter has firmed up (this will help form the patties better).

Pre-heat oven to 425 degrees and grease a baking sheet. Using floured hands, shape the batter into 2 inch circle patties that are about a 1/2 inch thick. Repeat with the rest of the batter and place all patties on the greased cooking sheet. Brush the tops with olive oil and bake for 30-45 minutes or until the tops begin to brown.

Serve warm inside warmed up pitas with cilantro yogurt sauce, cucumbers, tomatoes, lettuce, shallots, and any other produce that sounds refreshing.

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Millet “Falafel” with Avocado + Tomato Relish

falafel

Millet “Falafel” with Avocado + Tomato Relish

ingredients:

for the falafel

  • ½ cup raw millet, rinsed
  • Coarse sea salt
  • ½ cup cooked chickpeas, crushed with a potato masher
  • 4 scallions, white and light green parts only, thinly sliced
  • ¼ cup finely chopped Italian parsley
  • 1 lemon
  • Extra virgin olive oil

for the relish

  • ½ cup chopped tomatoes (whatever’s best; we like tiny cherry tomatoes cut in half)
  • 1 ripe avocado, diced
  • 2 teaspoons chopped Italian parsley
  • 2 scallions, white and light green parts only, thinly sliced
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • Coarse salt

preparation

1. Start the falafel: Combine the millet with 1½ cups of water and a big pinch of a salt in a saucepan. Bring to a boil, lower the heat, cover the pot, and cook until the millet is very soft and all the liquid has been absorbed, 25 minutes.

2. Meanwhile…for the relish: Combine all the ingredients in a bowl, seasoning to taste with salt. Set aside while you finish the falafel.

3. Back to the falafel…Stir the chickpeas, scallions, and parsley into the cooked millet. Using a Microplane grater, zest the lemon and stir the zest into the millet mixture along with 2 tablespoons of olive oil. Using a potato masher, crush the mixture until it holds together a bit.

4. Preheat the oven to 250ºF and line a baking sheet with parchment paper.

5. Set a nonstick skillet over medium-high heat and coat the bottom with a slick of olive oil. Drop large tablespoonfuls of the millet mixture into the pan with a bit of space between each spoonful. Press each tablespoonful down with the back of a spatula to form a sort of thick pancake (no need to go crazy shaping these, they should be nice and rustic). Cook until browned and crisp, about 3 minutes per side. Set the cooked falafel on the prepared baking sheet and put them in the warm oven while you cook the rest of the millet mixture, adding more olive oil to the skillet if necessary.

6. Cut your zested lemon into wedges, squeeze a bit of juice over each falafel, and sprinkle each with a tiny pinch of coarse salt. Put a spoonful of relish on top of each falafel and serve immediately.

 

From It’s All Good by Gwyneth Paltrow and Julia Turshen.