Sweet potato falafel with tomato salsa and hummus

Name: Sweet potato falafel with tomato salsa and hummus
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Sweet potatoes (about 250 g each); 2 can(s) (425 ml each) Chickpeas; 50 g Tahin (sesame paste); 100 ml Vegetable broth; 4 TABLESPOONS + 4 tsp olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin powder; 1 Egg yolk (size M); 50 g Flour; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Chilli powder; 3 Vine tomatoes; 2 stem(s) Parsley; 1 Shallot; 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 2 TABLESPOONS hulled sesame seed; 1 l neutral oil for frying; 7-10 Tbsp Flour; baking paper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Sweet potatoes (about 250 g each)
2 can(s) (425 ml each) Chickpeas
50 g Tahin (sesame paste)
100 ml Vegetable broth
4 TABLESPOONS + 4 tsp olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin powder
1 Egg yolk (size M)
50 g Flour
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Chilli powder
3 Vine tomatoes
2 stem(s) Parsley
1 Shallot
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
2 TABLESPOONS hulled sesame seed
1 l neutral oil for frying
7-10 Tbsp Flour
baking paper

Directions

1
Peel the sweet potatoes and cut them into slices about 2 cm thick. Place the potato slices on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
2
manufacturer) bake for about 30 minutes until they are soft.
3
For the hummus, pour 1 tin of chickpeas into a sieve and drain. Puree the chickpeas, tahini, broth and 3 tbsp. olive oil, season with salt, pepper and cumin. Put the hummus in a cool place.
4
Take the potatoes out of the oven. For the falafel, put 1 tin of chickpeas in a sieve and drain. Mash the potatoes, chick peas and egg yolk. Stir in flour and breadcrumbs, season with salt, pepper and chilli.
5
Place the mixture in a cool place for about 1 hour.
6
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash parsley, shake dry and chop the leaves roughly. Peel and finely dice the shallot. Mix shallot, tomatoes, parsley, 1 tablespoon olive oil and vinegar.
7
Season to taste with salt, pepper and a little sugar. Chill the salsa.
8
Roast sesame seeds in a pan without fat. Take out and let cool down. Heat the oil in a pot (approx. 160 °C). Form approx. 16 falafels from the potato mixture with well floured hands. Fry the falafel in the oil in portions for 5-8 minutes until golden brown.
9
As soon as the falafels float to the surface, remove them, put them on kitchen paper and sprinkle them with sesame seeds. Keep the falafel warm. Arrange the falafel, hummus and tomato salsa on plates and sprinkle each with 1 tsp. olive oil.