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Sweet Potato Falafel with Seaweed Agogo Basil Tahini Sauce

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.

Ingredients

  • 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.

 

categories : Recipes

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