Last night, after a too-short visit in Wyoming, my lovely big sister took me to eat in Denver at her favorite restaurant before shuttling me to DIA. Among other delicious things, including a cantaloupe sorbet and dark chocolate ice cream mix that was to die for, we devoured incredible sweet potato falafel. In thanks for both the meal and for keeping this blog running while I have been distracted and little sister A has been studying in Latin America, I thought I'd try to recreate it and gift her the recipe.
Well, it turns out that talent much greater than I has already done a wonderful job with a baked version. So instead, I recommend making Heidi Swanson's version of Allegra McEvedy's baked sweet potato falafel. I used much more garlic than was suggested in the recipe, added a bit of fresh mint, skipped the cilantro, and rolled each falafel in black sesame seeds.
Although I'm wildly jumping cuisines here, I would highly encourage you to serve this in the summer like I did, with chopped lettuce, cherry tomatoes roasted in lemon juice, olive oil, salt, and pepper, avocado, and thinly diced shallots.
And no matter the season or what you serve your falafel with, you should definitely make this dressing:
Very Good Dressing
Greek Yogurt and Hummus (in equal part)
Juice of 1/2 Lemon
Splash of Olive Oil
Sea Salt, White Pepper, Smoked Paprika and Dill to taste (light on the smoked paprika)
The entire meal is inherently gluten free, and the falafel only requires some chickpea flour. I imagine you could use mashed chickpeas and some wheat flour as a substitute.