Curried Sweet Potato Falafel from Sprout HealthBy
We love this recipe from our friends at Sprout Health
The PG Series: Curried Sweet Potato Falafel with Tahini Yogurt Sauce
Welcome to “The PG Series”. This series of recipes is a journey of me teaching my partner, Peter, how to cook. Peter used to be a frozen food kind of guy. To the bone. Trader Joe’s was his personal chef for years. Peter and I began dating just as my career as a cooking teacher began, and I was so excited about cooking at the time that I never asked him to do any of the work! Since May, Peter and I have been house sitting in a beautiful home with an awesome kitchen in Minneapolis. I was psyched when he told me a few weeks ago that he would be interested in cooking more. So we decided that once a week, Peter (or PG, as I call him… Peter Griffin is his name. Yes. Just like Family Guy.) would whip up a meal and I would coach him through it. And document it, of course. So, here he is folks! Meet PG.
On another note: if you are interested in a member of the sex you are attracted to, it’s called a crush. If a girl really likes another girl, not in a sexual way, but rather because she thinks the other girl is really awesome, we call it a girl crush. A friend crush is often used to describe a similar scenario without gender bias.
I’m here to say that I have a blog crush on Eats Well With Others.
I get so excited every time I get a recipe from this blog in my inbox. I have tried three of Joanne’s recipes at this point and each one has been a vibrant success in my mouth. Not to mention her commentary cracks me up and her photos are beautiful. So when Wednesday night rolled around and it was time for PG to get his cooking lesson for the week, I pulled up her website and told him to pick one that looked good for him. This Baked Sweet Potato Falafel was what he chose.
We made a few alterations to the recipe based on what we had in the fridge and food allergies. I was very excited to try Sheep’s Milk Yogurt for the sauce, because I can’t eat dairy. So far so good, I have made a couple other sauces with it and my stomach has handled it well. Different strokes for different folks, different proteins for different… animals….. anyway this is what came out!
Note that each week, PG has a couple of notable successes that I will share with you. This week, the most exciting development: he picks up a handful of basil, puts it to his nose and says, Wow, I just love basil. Coming from a frozen food man, this is a big success!
- 3 sweet potatoes
- 1.5 tsp cumin
- 1 tsp curry
- 4 basil leaves
- 1 lemon
- 2 shallots
- 1 cup chickpea flour
- 1/4 cup raw tahini
- 1 cup sheep’s milk yogurt
- 2 shallots
- 1/2 lemon’s worth of juice
- Preheat oven to 400.
- Begin by bringing 2 cups of water to boil.
- Chop your potatoes into tiny chunks.
- Add them to boiling water for 5-6 minutes, until thoroughly soft
- Remove from water and put in a bowl.
- Mash the potatoes down, either with a blender or a spoon.
- Chop your basil leaves and shallots.
- Add them to the potatoes.
- Add the juice from the lemon, chickpea flour, curry and cumin.
- Mix well.
- Put into the freezer for 20 minutes.
- Shape into balls, clementine size.
- Put onto a baking sheet that has parchment paper on it.
- Bake for 15-20 minutes.
- Remove from heat and serve with sauce.
- For the Sauce:
- Chop shallots very finely.
- Mix the sheep’s milk yogurt with the tahini and lemon.
- Add the shallots.
- You may want to use a blender to blend thoroughly, otherwise use your hand.
- Let sit until you are ready to eat!
My goal is to make you awe-inspired by how great your body and mind feel. Let’s replace foods that rob you of energy with those that excite you. Let’s create tools to help you cope with stress. Let’s prioritize your health and happiness so that together, we can make our world a happier place for us all.