I find it difficult to comprehend the world of a vegan sometimes -- but then I realize it's okay, they've got falafels. I've always wanted to set myself a vegan-week challenge, just to see if I can. I don't eat a lot of meat and fish. I can try to cut down on my egg consumption. Dairy wise, I prefer soya milk. But I do like cheese just a bit too much to give it up for one week.
1kg sweet potatoes
400g can chickpeas
2 slices of whole wheat bread, pulsed into bread crumbs
2 cloves of garlic
1 tsp ground cumin
1/2 tsp chili powder
1/2 cup chopped parsley
juice of 1/2 lemon
Zest of 1 lemon
Lemon-Tahini Yoghurt (replace with different sauce for vegan version)
1/2 cup plain yoghurt
juice of 1 lemon
small bunch parsley, finely chopped
1 tbsp tahini
-Boil the sweet potatoes in a big pot of water until tender (about 15 minutes). Set aside and let cool before removing and discarding the skin.
-Put all the other ingredients in a food processor and whizz until everything's finely chopped and still a bit chunky.
-Mash the sweet potatoes and mix with the chickpea mixture. Season. Form into balls and chill in fridge until ready for use.
-Preheat the oven to 200C. Place the falafels on an oiled baking sheet and bake for about 20 minutes until crispy on the outside.
-Make the sauce by combining all the ingredients together, and serve with the falafels.