Sunday, August 24, 2014

Sweet potato falafel with raw cashew-tahini dressing

The idea for the falafel using sweet potatoes came from this recipe:
I found it very interesting to use sweet potatoes in falafel, so i have experimented a bit, modified the recipe and also made up a cashew-tahini dressing. In my opinion the dressing fits perfectly to the sweet-spicy taste of the falafels :) Try it and let me know how you liked this combination :)
This dish is perfect for lunch or dinner, served on a bed of salad. You can as well serve it with rice or flatbread. It is completely gluten- free and tastes really delicious. I love sweet potatoes in every form, but together with the Indian spices it's a perfect harmony of tastes:)

What will you need:
For the falafel: 
- 2 medium sweet potatoes
- 1 1/2 cup cooked chickpeas
- 1/4 tsp coriander
- 1 tsp turmeric
- 2 tsp cumin
- 1/4 tsp hot Hungarian paprika (or cayenne pepper)
- 1/2 tsp white pepper
- 1 1/2 tsp salt (according to type of salt)
- 2 cloves of garlic
- 1 handful of fresh parsley
- 2 tbsp chickpea flour
- juice of 1/2 lemon
- 1/2 tsp baking soda

For the Raw cashew tahini dressing:
- 1 cup of cashew nuts, soaked overnight
- 2 tsp Tahini
- juice of 1/2 lemon 
- 1/2 tsp paprika (or cayenne pepper)
- 1/2 cup and a bit more water 
- black pepper
- salt, according to taste

  1. Soak the chickpeas overnight. Next day rinse them and cook in pressure cooker or in a cooking pan, according to instructions on the package.
  2. Preheat oven to 180 degrees.
  3. Start with steaming the sweet potatoes with the skin on for 20-25 minutes. Make a fork test to see, if they are soft in the middle too. When ready, peel the skin off and place the potatoes to the food processor. 
  4. Place all other ingredients to the food processor as well and process until a the mixture is a bit chunky. 
  5. Make smaller balls from the chickpea-sweet potato mix (around 4-5 cm diameter) and place them on a baking paper. Slightly press the top. When your hands become too sticky, just use a bit of water to form the balls.  
  6. Bake for 35 minutes in 180 degrees. When done, leave the falafels for 10-15 minutes on the baking paper, so the they don't stick to it:) 
  7. To make the raw cashew-tahini dressing, first rinse the soaked cashew nuts and wash them. Place all ingredients to a high speed blender (or food processor) and blend until very smooth and creamy. Adjust salt and pepper. 
  8. Serve with flatbread, rice or simply on a bed of salad:)


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