By Vidushi Singh
These tiny yummy balls can be consumed the same way as conventional falafel: in a pita, with salad, or merely as a snack when dipped in a tasty sauce.
2 cups/500 g baked sweet potato flesh 1 can of chickpeas 100 g breadcrumbs or oat flour 4 tbsp sesame seeds 2 tbsp nutritional yeast 2 tbsp chopped fresh parsley 1.5 tsp garlic powder 1 tsp sweet paprika powder 1/2 tsp ground coriander
1/2 tsp sumac 1/2 tsp ground cumin 1/4 tsp chili powder dash of liquid smoke salt, pepper 1 cup/250 g unsweetened coconut yoghurt 3 cloves of garlic 1 tsp lemon juice
Start by peeling the baked sweet potato. Now add the sweet flesh and drained chickpeas in a bowl. Mash the mixture by using a potato masher mash.
Add breadcrumbs or oat flour, sesame seeds, nutritional yeast, parsley, garlic powder, paprika. Mix them and add coriander, sumac, cumin, chili, liquid smoke, salt and pepper. Rest it in the fridge for 30-60 minutes.
Ready your oven preheat to 400°F/200°C. After the mixture is set make tiny balls using your wet hands.
Bake for 45-50 minutes until golden and crispy. Mix yogurt, garlic, and lemon juice. Garnish with salt and pepper. Lip-smacking falafel are ready. Serve them with garlic yoghurt.