½ cup fermented veggies (such as kimchi or sauerkraut)
Soft boiled eggs (optional)
Instructions
Pre-heat your oven to 190ºC/375ºF and line two baking sheets with baking paper.
Start by making your smoky sweet potatoes and chickpeas. Dice your sweet potato into bite-sized chunks and toss with the chickpeas, spices, salt, pepper, and coconut oil on one of the lined baking trays. Try and keep it spread out and not too piled. Bake for 30-40 minutes, until chickpeas are crispy and sweet potato is tender.
As soon as your sweet potatoes go in the oven, make your falafels.
Combine the onion, garlic, herbs, and cumin in a food processor and pulse until everything is finely chopped. Add in chickpeas, salt olive oil, lemon juice, and tahini and pulse again until combined but still a bit chunky. Taste, and adjust any seasoning.
Sprinkle the flour and baking powder over the mixture, and continue to pulse until incorporated, you might have to scrape down the sides a bit as you go. Add in the quinoa and pulse a few times just to mix it through.
Place your sesame seeds on a shallow bowl or plate, and use your hands to scoop up about 1 tablespoon of falafel mixture, rolling it into a ball. Roll over the sesame seeds, and place on baking tray, pressing the ball down gently.
Repeat with remaining mixture (mine made about 15), and bake for 25-30 minutes, flipping them once halfway through. They’re done when golden on the outside. Remove from the oven and let cool for 5 minutes.
To make the tahini sauce, simply mix together all of the sauce ingredients.
Assemble in a bowl or plate with the remaining salad ingredients and drizzle over the tahini sauce.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/epic-quinoa-falafel-bowl