Stay Slim+Eat Well: Easy to Make Sweet Potato Falafel w/ Yogurt-Tahini Sauce from Fat Free Vegan Kitchen

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http://blog.fatfreevegan.com/2009/01/sweet-potato-falafel-with-yogurt-tahini.html

 

 

 

 

Sweet Potato Falafel with Yogurt-Tahini Sauce

 

 

 

These brilliantly colored falafel are a tasty treat, but

I'm not going to lie to you: If you're expecting the crispy, crunchy

deep-fried delicacy, then you'll be disappointed. I almost didn't call

them "falafel" because of that, but since I served them and ate them

like falafel, falafel they shall be called. If you prefer, think of

them as savory, lightly spiced (or highly spiced, if you're so

inclined) sweet potato croquettes that taste great stuffed into pita

bread or wraps, topped with yogurt-tahini dressing.I made these

in three different sizes: small patties, double-sized patties, and

little balls. The small patties were so much better than the rest that

I'm going to insist that you make them that way; the larger patties and

balls are too dense inside and lack the crunchiness of the small

patties. They're easy to make uniform in size and shape if you use a

cookie dough scoop to form them and then flatten them with your fingers

or a spatula. (The scoop I use holds just over a tablespoon.) Two of

these small patties are just the right amount of filling for an average

sized pita half. And don't forget to serve them with the Yogurt-Tahini

Sauce; though it's higher in fat, it really complements the

falafel--though it's so delicious that it would improve just about

anything!Sweet Potato Falafel(printer-friendly version)Cooking the sweet potatoes in the microwave is a real time saver, but feel free to bake or steam them instead. The moistness of sweet potatoes varies, so you may need to add a little more flour to achieve the right texture.1/2 tablespoon ground flax seeds + 2 tbsp hot water2 medium sweet potatoes (about 18 ounces, total)2-3 teaspoons ground cumin2 teaspoons ground coriander2 cloves garlic, minced or

pressed1/8 - 1/2 teaspoon cayenne pepper (to taste)1 teaspoon salt1/4 cup minced parsleyjuice of 1 lemon1 cup chickpea flour or besan1/2 teaspoon baking powdersesame seeds (optional)Mix the flax seeds with two tablespoons hot water and set aside to thicken.Pierce

sweet potatoes several times with a fork and place on paper towels in

microwave. Microwave on high for 2 minutes, turn over, and then cook

for another 2 minutes. Check for tenderness, and if not cooked all the

way through, cook in increments of 30 seconds until tender. Set aside

to cool until easy to handle; peel and place in a large bowl.Preheat

oven to 400F. Mash sweet potatoes well with a masher or a fork. Add the

flax mixture, seasonings (including parsley), and lemon juice and stir

well. Mix the chickpea flour with the baking powder and add it a little

at a time to the sweet potato mixture. Stir until well-combined. Batter

should be stiff; if not, add chickpea flour a tablespoon at a time

until batter is thick. (If the batter is too stiff to blend in all the

flour, add water a tablespoon at a time.)Oil a baking sheet or

line it with parchment paper or silicone baking mat. Use a cookie scoop

or rounded tablespoon to make about 20-22 little mounds of dough on the

baking sheet (dipping the scoop in water every now and then will help

prevent the dough from sticking to it). Flatten the balls to about

1/2-inch thick and 1 1/2-inches wide. Sprinkle with sesame seeds, if

desired.Bake for 20-25 minutes, until bottoms are medium brown.

Serve hot with yogurt-tahini sauce. These keep well and can be reheated

briefly in the microwave.Makes 5 servings (about 4 small falafel

each). Per serving: 159 Calories (kcal); 2g Total Fat; (11% calories

from fat); 6g Protein; 31g Carbohydrate; 0mg Cholesterol; 500mg Sodium;

5g Fiber. Weight Watchers 3 Points. Per

falafel: 38 Calories (kcal); .5g Total Fat; (11% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 119mg Sodium; 1g Fiber.

Weight Watchers 1 Point.Yogurt-Tahini Sauce(printer-friendly version)This

non-traditional sauce is my own creation, so blame me for the addition

of ketchup...but whatever you do, don't leave it out!1/2 cup soy yogurt2 tablespoons tahini2 teaspoons lemon juice1 clove garlic, pressed 1/4 teaspoon salt1 pinch red pepper4 teaspoons ketchup2 tablespoons waterMix all ingredients well in a small bowl. Add additional seasonings to taste.Makes

about 14 tablespoons. Per tablespoon: 20 Calories (kcal); 1g Total Fat;

(54% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol;

59mg Sodium; trace fiber. Weight Watchers 1 Point.Labels: gluten-free, higher-fat, soy