Sweet Potato Falafel

I found a new blog that I absolutely love to look at. I feel my level of cooking ability is not at all close to what it would need to be to pull off some of Sarah's recipes, but nonetheless: her blog is like healthy food porn to me. Beautiful photos! Great-looking, colourful recipes! And healthy, healthy, healthy!

So I semi-followed one of My New Roots' recipes. I'd call mine the Impatient-not-exactly-a-falafel Sweet Potato Falafel. To get the original recipe and to swoon over the rest of what she's doing, jump on over to her blog - but don't forget to come back!:)

What I actually had and used:
2 medium sweet potatoes
1 1/2 tsp cumin
2 cloves of garlic
2 tsp coriander
1 cup of chickpea flour
2 tbsp lemon

What I did:
1. I roasted the sweet potatoes for about 40 minutes at 425 F. Once the potatoes were cool, I peeled them.
2. In a bowl, I mashed together: sweet potatoes, chickpea flour, cumin, garlic, lemon juice and coriander. I was supposed to stick the mixture in the fridge for an hour but did the freezer for 10 minutes (impatient!).


3. Turning the oven down to 400, scoop the sweet potato mixture our on a pan. I topped each off with a few sunflower seeds, although it called for sesame to give it a little crunch. Mine was more "mush" but I say that word with no intention of it sounding bad. This was filling, but tasty-tasty.
4. Bake until browned.

The best part -the sauce I will most definitely make again:
In the magic bullet, I threw in...
1/2 cup of tahini (so good to have on hand!)
1/4 cup of lemon juice
2 cloves of garlic
1/4 tsp cumin
1 tsp of salt
1/2 cup of water


That's it! Throw the above two things in a wrap with cucumbers and tomatoes.. Have it on rice. Have it alone. Everything I eat sweet potatoes, I go on about how much I had forgotten that I love sweet potatoes. Every time it's like I'm discovering them all over again. Yummers.