All of the parts of this recipe are delicious on their own. When you combine them they're magical!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Middle Eastern
Servings: 4
Author: Jenné
Ingredients
Sweet Potato Falafel
1medium sweet potatobaked or steamed in the skin
14ozcan chickpeasrinsed
1/4tspcayenne pepper
1/2cupfresh parsleyminced
1clovegarlicminced
1tbspground cumin
2tspground coriander
1tspsea salt
1/2tsppepper
Spicy Cucumber Avocado Salad
2large cucumberspeeled and seeds removed, and diced into ¾ centimeter thick cubes
1ripe avocadoflesh diced like the cucumber
¼cupred onion or shallotminced
¼cupfresh dillchopped
½tbspapple cider vinegarplus a splash for good measure
1tbsplemon juice
¾tspsea salt
¼ -1/2tspcayenne pepper
Tahini Sauce
¼cuptahini
2tbspfreshly squeezed lemon
½cupwater
Assembling ingredients
4big handfuls of arugula
4pita pockets
Instructions
Sweet Potato Falafel
Preheat oven to 350° 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!