Wednesday, January 23, 2013

Sweet Potato Falafel with Yogurt-Tahini Sauce


Sweet Potato Falafel with Yogurt-Tahini Sauce


I don’t exactly know how I came to have about a dozen sweet potatoes in my pantry. I seem to remember buying a few for a casserole that I never got around to making, but I’m not quite sure how the others got there. My secret suspicion is that while behind closed doors, they’re multiplying like little vegetable bunnies. But whatever the explanation, I’ve had a surplus of sweet potatoes on my hands, so lately I’ve been slipping them into unconventional dishes, like this one.
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

Sweet Potato Falafel with Yogurt-Tahini Sauce

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