Baked Sweet Potato Falafels with Creamy Tahini Sauce

Sweet Potato Falafels
+ 1 medium sweet potato, cooked
+ 2 cups chickpeas, cooked (learn here how to soak and cook beans and legumes)
+ 1/4 cup chickpea flour
+ 2 tbsp flaxseed meal
+ 1 onion
+ 2 garlic cloves
+ bunch of fresh parsley
+ 1 tsp cumin
+ 1 tsp paprika
+ 1/2 tsp garlic powder
+ 1/4 tsp cayenne pepper
+ sea salt and freshly ground black pepper, to taste

Tahini Sauce
+ 3/4 cup Greek yogurt (DIY recipe here)
+ 1/4 cup tahini
+ 1 garlic clove, minced
+ juice of 1 lemon
+ sea salt and freshly ground black pepper, to taste

To make the falafels: Preheat oven to 350ºF / 180ºC. Add all the ingredients to a food processor and blend until it forms a thick puree. Scoop about 1 tablespoon of the mixture at a time and shape each falafel with your hands. Place falafels on a lined baking sheet and bake for 30-35 minutes, until golden.

To make the tahini sauce: In a mason jar or small bowl, add all the sauce ingredients. Shake or mix well to combine. Taste the sauce and adjust salt and pepper to your liking.

Serve falafels on pita bread with greens and tahini sauce.