Sweet Potato Falafel - cooking recipe

Ingredients

Sweet Potato Falafel
1 cooked sweet potato
14 ounces chickpeas, rinsed
1/4 teaspoon cayenne pepper
1/2 cup fresh parsley, minced
1 garlic clove, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon sea salt
1/2 teaspoon pepper
Cucumber and Avocado Salad
2 large cucumbers, diced
1 avocado, diced
1/4 cup red onions or 1/4 cup shallot, minced
1/4 cup fresh dill, chopped
1/2 tablespoon apple cider vinegar (plus a splash for good measure)
1 tablespoon lemon juice
3/4 teaspoon sea salt
1/4 - 1/2 teaspoon cayenne pepper
Tahini sauce
1/4 cup tahini
2 tablespoons lemon juice
1/2 cup water
Assembling ingredients
2 -3 cups arugula
4 pita pockets

Preparation

Sweet Potato Falafel:
Preheat oven to 350\u00b0 and line baking sheet with parchment paper. Place all of the ingredients into a food processor, and pulse until the ingredients are combined. Be careful not to over blend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 tbsp) to scoop falafel balls and place directly onto the baking sheet. Bake for 35 minutes. Allow to cool for at least 10 minutes before serving.
Spicy Cucumber Avocado Salad:
Place all of the ingredients into a large mixing bowl, and stir well to combine with a large spoon.
Season to taste with a dash more sea salt, vinegar, or lemon juice if necessary.
Tahini Sauce:
Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.
Assemble the sandwich.
Fill pita pockets with arugula, falafel, cucumber salad, and tahini. Enjoy!