Sweet Potato Falafel with Lemon Tahini Yogurt from Tasting Colorado Cookbook
 
Prep time
Cook time
Total time
 
Root Down is one of the many great restaurants in Denver that follows a “field to fork” mentality, leaning toward organic, natural, and local ingredients whenever possible. This riff on falafel is gluten-free yet packed with interesting flavors. Leftover falafel may be frozen.
Author:
Serves: 15
Ingredients
  • 2 pounds peeled, cooked sweet potatoes (weight after peeling)
  • 1 tablespoon ground cumin, toasted
  • 3 garlic cloves, chopped
  • 1 tablespoon ground coriander, toasted
  • 1 bunch cilantro, chopped
  • 1 lemon, zested and juiced
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • Pinch cayenne pepper
  • 1 cup chickpea flour, or more as needed
  • 2 (15-ounce) cans chickpeas, pureed in a food processor
  • ¼ teaspoon pepper
  • Grape seed or canola oil, for frying
  • 8 ounces organic plain yogurt
  • 2½ tablespoons tahini
  • ½ teaspoon salt
  • 1 lemon, zested and juiced
  • ⅛ teaspoon pepper
  • ½ teaspoon sugar
Instructions
  1. Combine the sweet potatoes, cumin, garlic, coriander, cilantro, lemon zest, lemon juice, olive oil, salt, cayenne, chickpea flour, chickpeas, and pepper in a large bowl and mix well. Mash until the mixture is smooth with no lumps remaining. Refrigerate for at least 1 hour.
  2. Using a ¼ -cup measuring cup, scoop out even portions of the sweet potato batter and form into patties, adding more chickpea flour if the consistency seems too wet. The batter should be moist, but should not stick to your hands.
  3. Heat ½ -inch depth of grape seed or canola oil in a large skillet over medium-high heat. When a small portion of batter sizzles in the oil, the oil is sufficiently hot. Fry the falafel patties until golden brown, about 2 minutes per side.
  4. For the yogurt: Combine all remaining ingredients in a small bowl and stir until well mixed. Serve hot falafel with yogurt.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2013/07/sweet-potato-falafel-with-lemon-tahini-yogurt-from-tasting-colorado-cookbook/