I’ve been on a mission to cook more vegetarian dinners. Or at least, vegetarian dinners that aren’t just pasta, pizza, and risotto.
I bookmarked this recipe for Sweet Potato Falafels on the fabulous site, 101 Cookbooks, ages ago and finally got around to making it. That blogger obtained special permission from the publisher, so I’m going to refrain from posting it here. If you are curious, you can get the recipe here. I did follow her suggestion of brushing the falafels with a bit of an egg wash before baking them, and it did help give them a nice, shiny falafelly look to them.
The recipe was really, really good. When I make them again, I’ll bake the potatoes the night before and let them cool so they’ll be a very quick weeknight dinner.
I never would have thought it possible to make dinner for four out of just two large sweet potatoes and some flour, but it is. They are surprisingly filling and super healthy.
To serve them, I made a quick yogurt sauce with 1 cup of low fat Greek yogurt, 2 tablespoons of tahini, the juice of half a lemon, some lemon zest, and a generous pinch of salt. Whisk all that together, add a splash more lemon juice or water if it’s too thick, and you are good to go.
The salad is simply arugula, thinly sliced radish, and pomegranate seeds, dressed with a lemon-olive oil vinagrette.