Falafel With Sweet Potato Hummus - cooking recipe

Ingredients

1 small sweet potato, peeled and chopped
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp tahini
2 cloves garlic, chopped
1/4 cup lemon juice
None None Arugula and cucumber salad, to serve
None None FOR THE FALAFEL
2 cans (15 oz each) chickpeas, drained and rinsed
4 None green onions, chopped
1/2 cup frozen peas, thawed
2 tsp ground cumin
2 tsp ground coriander
1/4 cup whole wheat spelt flour
2 None egg whites
2 tsp baking soda

Preparation

For the hummus, boil, steam or microwave sweet potato until tender; drain. Process with remaining ingredients and 1/4 cup water until smooth. Season to taste.
For the falafels, process all ingredients until smooth. Season to taste. Place heaped tablespoons of mixture on parchment paper-lined trays; cover. Refrigerate for 2 hours.
With wet hands, shape mixture into patties. Heat 1 tbsp oil in a large skillet on medium heat. Cook patties in batches, turning gently, until browned on both sides. Add more oil as needed.
Serve falafels with hummus and arugula and cucumber salad.