Falafel With Sweet Potato Hummus

• 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

1. 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.
2. 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.
3. 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.
4. Serve falafels with hummus and arugula and cucumber salad.

sweet potato, chickpeas, tahini, garlic, lemon juice, arugula, falafel, chickpeas, green onions, frozen peas, ground cumin, ground coriander, whole wheat spelt flour, egg whites, baking soda

Taken from recipes-plus.com/api/v2.0/recipes/33848 (may not work)