Baked sweet potato falafels with tahini sauce

Baked sweet potato falafels are a healthier but just as tasty alternative to deep-fried falafels. Paired with lemony tahini sauce, lots of veg and a grain, they make a delicious lunch.

BAKED SWEET POTATO FALAFELS:
1 large sweet potato (500 g raw or 1¼ cup cooked and mashed)
½ cup of raw chickpeas, soaked overnight
¼ cup chickpea flour
1 large garlic clove, pressed
1 level tsp salt
1 heaped tsp cumin
1 level tsp ground coriander
½ level tsp hot chilli
¼ cup (packed) fresh coriander or parsley, chopped finely
sesame seeds, to coat (optional)

TAHINI SAUCE:
2 tbsp tahini
½ lemon, juice only
1 small garlic clove, pressed
1 tsp maple syrup
salt & pepper to taste
water

View the full recipe at Lazy Cat Kitchen →