Wednesday, January 28, 2009

Sweet Potato Falafel and Red Curry Tahini Sauce

Hello Everyone,

On Saturday I made Sweet Potato Falafel for the first time. I adapted the recipe for the falafel from this website Here

The Sauce I used I got the inspiration from a local restaurant I ate at last week called The Lime (link Here). They served traditional falafel with a red curry tahini sauce and it turned out very well.


Lucas Franklin

Falafel Ingredients
  • 1/2 teaspoon teaspoon Ener-G + 2 Tablespoon hot water
  • 2 medium sweet potatoes (about 18 ounces, total)
  • 2-3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 cloves garlic, minced or pressed (roasted)
  • 1/8 - 1/2 teaspoon cayenne
  • pepper (to taste)
  • 1 teaspoon salt
  • 4 teaspoons dried parsley
  • juice of 1 lemon (about 1/4 cup)
  • 1 cup chickpea flour
  • 1/2 teaspoon baking powder

  • Preheat oven to 400F
  • Cook sweet potatoes in the microwave (about 5-7 minutes)
  • Allow to cool and then peel the potatoes
  • Combine the Eneg-E and water
  • Add seasoning and baking powder to the egg mixture
  • Mash the potatoes with a fork
  • Add egg mixture to mashed potatoes
  • Add flour 1 teaspoon at a time (add more water if mix is too dry)
  • Shape mixture into small balls and place on greased baking sheet
  • Bake in preheated oven for 20-25 minutes
  • Serve with Red Curry Tahini Sauce

    Red Curry Tahini Sauce Ingredients
  • 1/2 can lite coconut milk
  • 1-1/2 teaspoon Red Curry Paste
  • 3 tablespoons Tahini

  • Combine all ingredients into small sauce pot and cook over medium heat for 5-10 minutes.
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