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Yam/Sweet Potato Falafels
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Serves: 1
Additional information: Sauce:
- 1 1/2 teaspoon Grated or ground ginger
- 1/4 cup vegan rice wine vinegar
- 3 tablespoon canola oil
- 1 teaspoon sesame oil or tahini
- 2 tablespoon soy sauce or tamari
- 2 tablespoon vegan brown sugar
- 2 cloves garlic, pressed or minced
- juice of one lemon
- 1/2 teaspoon Red pepper flakes
- 1/4 cup chopped cilantro
Ingredients
- 1 part bulgar wheat
- 1.5 parts water (add salt if you want)
- 1.5 parts falafel mix
- 2-3 parts mashed sweet potato
Directions
Mix: 1 part bulgar wheat + 1.5 parts water.
Let stand until reconstituted. Add: 1.5 parts falafel mix.
Add 2-3 parts mashed sweet potato. Add water as needed and let sit.
In a nonstick pan, drop tablespoonfuls of mixture, shape into into patties and fry over medium-low heat. They don't take very long.
Falafels can be a bit gritty because they may contain largish bits of dried garbanzos or split peas, but they will soften as the mixture sits, and even after you've cooked them, as the juices from the vegetables are absorbed. I like these room temperature. If you keep reheating them they get dry.