Tuesday, April 3, 2012

Baked Sweet Potato Falafels & Yogurt Mint Sauce

Have you ever started to make a dish then ended up making something totally different? That's what happened when I came up with these Sweet Potato Falafels.  I started out by boiling some sweet potatoes to make mashed sweet potatoes. Then I changed my mind and started  frying onions and chilies and adding chickpea flour into the mix.  So I call these falafels since they do have chickpeas (flour) in them. I am glad I decided to bake them because they came out perfectly guilt-free.  We just ate them with the Yogurt Mint dipping sauce, but you can certainly treat them like traditional falafels and put them into pitas. 

3-4 sweet potatoes boiled, peeled and mashed
1 egg
1 cup of chickpea flour (more if necessary)
1 medium onion chopped finely
2-3 green chilies chopped finely
red chili flakes to taste
salt to taste
1 tsp cumin seeds gently pounded into pieces  or ground cumin if you prefer
1 Tbs of grated ginger
1 Tbs of grated garlic
2 Tbs of fresh minced parsley or 1 Tbs of dried
black and white sesame seeds (optional)

In a frying pan saute the onions, chilies, ginger, garlic, cumin, salt and red chili flakes for 3-4minutes.  Leave in pan to cool slightly.  Then mash the sweet potatoes, with egg and chickpea flour.

 Add the parsley, onion/chili mixture and mix well. Salt as needed. Use two spoons dipped in a little oil to form patties.  Place on a well sprayed baking sheet.

Bake in a 400 degree oven for 10-12 minutes per side. Add sesame seeds if you desire. Serve in a pita or alone with yogurt mint sauce.

Yogurt Mint sauce:
1 cup plain yogurt
1 small handful of minted chopped
1/2 tsp of ground cumin
juice of half a lime or full lime if it's not too juicy
salt to taste
Stir well and allow to chill for a few minutes before serving.

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