Twice is Nice: Sweet Potato Falafel
Sophia's Notes:The prospect of Sweet Potato Falafel was too much for me to bear. I found this recipe on 101 Cookbooks, but its originsin the Leon Cookbook, of the eponymous British restaurant group. I love falafel, but they are quite heavy, and they frying process is not something that I love to do in my own kitchen. However, these falafel are baked, and are very easy to make. They are also quite healthy, as they are formed only using roasted sweet potato, lemon juice, olive oil, herbs and spices, and garbanzo flour. I have been using garbanzo flour a lot lately, as I like using it instead of breadcrumbs when making chicken cutlets and the like. It is lighter and has more protein than regular flour. I stuck to the recipe, but added some minced ginger, which I think was a nice touch. The key here is really adding a lot of spices and the large amount of cilantro that the recipe calls for. I ate these in barley flat bread wraps with a tahini sauce and Mexican salsa Valentina. My friend ate them with me, and also really liked them. I feel like a whole new world of chickpea burgers and vegetable falafels has been opened up and I am excited to enter! Emma's Notes: I loved making these little balls, but I have to say that my favorite part was getting to make my own chickpea flour. I realized when I set out to make them that we didn't have any chickpea flour at home, and it seemed really key to maintaining the falafel-nature of the dish, so I got to power up my old grain grinder and make my own chickpea flour! It was fun, and I have some left over to experiment with now... Other than the home-grinding, I was faithful to the recipe, we served them as an appetizer on thanksgiving.