Sweet Potato Falafel with Tahini Dressing
I just came in from mucking the barn in my dress that I wore to school. I did replace my heels with cowboy boots (shitkickers as the Omnivore calls them) prior to beginning that chore. The reason for me doing farmwork in my dress clothes? The Omnivore is out of town.
(Cinco giving me a kiss [which is really a knock in the face with his head]).
People always say, “You must be SO busy when your husband is out of town! All that FARM to take care of!”
Well. Yes. I am busy. I’m not really taking care of the farm, though. That happens on the weekends and he’s always in town for that. What I am doing is mucking the stalls and barn and snooching with the animals. I feel bad for my husband because he’s the one stuck in a hotel room missing our zoo of personalities. I have things (6 pets, a blog, grading papers) to keep me occupied. He has CNN. And sometimes a jacuzzi if he’s picked a decent hotel.
He doesn’t just miss out on the animal love, though. He misses out on some darn good cooking (which is what keeps me busy when he’s gone). The weird thing about it is that when he’s home, lately, I’m too busy to cook involved meals BECAUSE he’s home.
Wait. That doesn’t compute. You’d think I’d have less to do because there are more of us (human folk with thumbs for chores). Nope. When he’s here, my time is occupied with riding the horses, playing tennis, or talking (there’s a lot of talking). Remove the husband and all of the sudden those two-person-activities are nil and I’m left with time.
With this free time comes interesting meals like sweet potato falafel. What’s neat about this recipe is that it uses chickpea flour instead of mashed chickpeas. That’s neat for me because I have chickpea flour in my pantry. That might be frustrating for you, though. You could maybe substitute another flour for the chickpea flour but then you wouldn’t really have falafel. I bet it would still be delicious, though.
The first night I ate these falafel over a salad with cucumbers, minced onion, and a lemon juice tahini dressing. The second night, I had aspirations of making whole wheat pita bread but then I got
1 large sweet potato, about 1 pound, peeled and diced into 1″ cubes
1 teaspoons ground cumin
1 small cloves of garlic, chopped
1 teaspoon ground coriander
1/2 teaspoon salt
1 palmful of fresh parsley, chopped
1/2 cup chickpea flour
sesame seeds, for rolling
- Preheat oven to 400 degrees. Toss sweet potato cubes with about 1 tablespoon olive oil and cook for 25-35 minutes or until fork tender.
- Meanwhile, combine cumin, garlic, coriander, salt, parsley, and chickpea flour in a large bowl.
- When potatoes are cooked, mash them using a potato ricer or masher or two forks and combine with flour mixture to form a dough.
- Once the dough is cool to the touch, roll golf ball sized amounts between your palms and place on a prepared non-stick baking surface. Roll some balls in sesame seeds prior to baking, if desired.
- Bake at 400 degrees for 15 minutes or until firm and lightly browned.