Sweet potato falafel with turmeric and Gomasio

Method

Falafel:
Preheat the oven to 200 ° C. Bake the potatoes for about 1 hour in the oven (depending on their size) until they are soft. After cooling, peel and place in a bowl and mash the potatoes with a fork. Rinse the chickpeas and puree in a food processor. Add the chickpeas to the mashed potatoes and mix well with the chickpea flour, sesame seeds, garlic, crema di peperoncino and spices. Then put the mass in the fridge for 1 hour to set. Now put the Gomasio and turmericin a flat plate and and form small falafel from the mixture with damp hands. If the mixture is too wet, add a bit of chickpea flour. Once the falafel are formed, gently roll them in the turmeric Gomasio. Put some olive oil on a baking tray and place falafel on it and bake on one side for 15 minutes. Turnover and bake for another 15 minutes on the other side. They are done when the falafel are golden outside.

Tahini sauce:
In a bowl mix cream cheese with the tahin, lemon juice, water salt, garlic cream and pepper. If necessary, add a little more water until a liquid consistency is reached. Season with salt and pepper.

To serve:
Place a handful of salad, sliced avocado, dried tomatoes, artichoke hearts, olives and other vegetables in a bowl as needed, top with falafel and drizzle with the Tahini sauce. Top with pomegranate seeds.

Ingredients

For the Falafel:

• 600 g sweet potato
• 1 can Rapunzel chickpeas,canned
• 70g Rapunzel chickpea flour, roasted
• 1 tsp garlic paste
• 1/2 tsp Rapunzel Crema di Peperoncino, hot
• 1 tsp Rapunzel Sea salt with iodine
• 2 tbsp Rapunzel sesame not hulled
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tspn smoked paprika
• 3 tbs Rapunzel Gomasio
• 1 tsp turmeric
• 2 tbs Rapunzel Olive oil, extra virgin

For sauce:

• 100 g Cream cheese
• 2 tbs Rapunzel White tahini
• 1 tsp garlic paste
• Juice of 1 lemon
• Salt and pepper, to taste
• Water, to thin out the sauce

To serve:

• 4 handful salad
• 1 Avocado sliced
• Rapunzel green olives filled with almonds in brine
• Rapunzel Soft tomatoes
• seeds of ½ pomegranate