2tablespoonsall-purpose flour - or gluten-free flour
2pitas - optional
Avocado or vegetable oil for frying or *baking
For the tahini sauce:
For the salad:
For the preserved onion:
1teaspoonapple cider vinegar
Put the onion, garlic, coriander seed, basil and scallion in a food processor and pulse until everything is chopped. Scrap the sides and give it another quick pulse. Put into a colander and set a side.
Peel the sweet potato. Using the small shredding blade of a box grater, grate it into a large bowl.
Put the onion mixture and sweet potato in the center of a clean kitchen towel and squeeze the liquids out over the sink. Put it back in the bowl and add the flour and salt. Mix it with your hand until combined and set a side.
If you’re baking the falafels then add 2 tablespoons avocado or any vegetable oil to the mixture before adding the flour and salt.
*If you’re baking: preheat the oven to 400F/200C. Line a baking tray with baking paper. Roll the mixture into small balls, flatten them and place them on the tray. Bake for 15 minutes or until golden.
If you’re frying: put about ½ cup oil in a small skillet and bring into a boil. Roll the mixture into small balls, flatten them and place them gently in the hot oil. Fry for 1-2 minutes then flip and fry for 1 minute. The patties should be golden brown. Remove from the oil and place on a plate covered with a paper towel.
To make tahini, put the tahini butter in a small bowl. Squeeze half a lemon in and mix. Add ¼ cup water and mix. If the tahini sauce is stiff add a little bit of water. If it’s too runny add a little bit tahini. It should be silky and smooth.
To make the salad: dice the cucumbers and tomatoes, put in a medium bowl, add salt and mix.
To make the preserved onion: slice onion and put it in a saucepan. Cover with water. Add salt, coconut sugar, apple cider vinegar and boil for 5 minutes. Let it cool then use or put in a jar and store in the fridge.