Sweet Potato Falafel with Seaweed Agogo Basil Tahini Sauce
We are very proud to have our own Sweet Potato Falafel recipe created by Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.
- 1 jar Clearspring organic chickpeas, drained
- 1 large sweet potatoe
- 2 large cloves garlic
- ½ cup (tightly packed) fresh coriander leaves, minced
- ½ tsp Seaweed Agogo Italian Herb Mix
- ¼ tsp. each ground turmeric, cumin, ginger, coriander, onion powder
- 1 tbsp. tamari or shoyu
- ½ cup chickpea flour
- 3 tbsp. sesame seeds
Preheat oven to 180/360°. Peel the sweet potato, cut into bite size pieces and boil until soft. Drain and place in a mixing bowl and add the chickpeas. Mash with a potato masher then stir in all the other ingredients. Cover and chill in the refrigerator for 30 mins to firm up. This makes it easier to roll into balls. Take a heaping teaspoon of mixture to make your desired shape, flat patties or balls. Place on a parchment lined baking sheet and bake in the middle of the oven for around 20-25 minutes. Service with fresh or steamed greens dressed with the sauce. Deliciously crisp on the outside and succulent on the inside.
Seaweed Agogo Basil Tahini Sauce
- 3 tbsp. organic tahini
- 2 tbsp. sweet white miso
- 1 clove garlic, crushed
- 1 tbsp. lemon juice
- ½ tsp. Seaweed Agogo Italian Herb Mix
- Filtered water
Mix all ingredients together in a small bowl adding water gradually until thick and creamy. The sauce will thicken as it sits, so thin as required. Store in a glass jar in the refrigerator.