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
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.
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
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!