200g sweet potato
1 garlic clove
1 tbsp. olive oil
240g chickpeas, drained and rinsed
10g raisins or cranberries
50g chickpea flour 1 punch of salt 3 tbsp. chopped mint 3 tbsp. chopped parsley
25g almonds 25g hazelnuts
To serve: 1 lettuce 1 tbsp. tahini 2 tbsp. pomegranate molasses or fresh orange juice
1 soy yogurt pot or milk yogurt
Pinch of cumin
Peel the potato and cut it into pieces, cook in small amount of water for about 20 min till tender. Heat olive oil in a sauce pan and sauté the onion and garlic until soft but not brown. Combine sweet potato, onion, garlic and chickpeas and mix well. The mixture should be smooth but retain some texture. Addthe orange zest, raisins, and chopped dates, flour, herbs and pinch of salt. Put in the fridge for about 30 min. In a blender mix the almonds and hazelnuts till they become a powder.
Heat oven to 180 degrees, make some nice rounded falafel patties and roll into the almond, hazelnut crumbs. cook for about 30 min.Rinse the salad leaves and dry them . Mix tahini and pomegranate molasses (or orange juice), yogurt and cumin. Place 2 falafel patties on a salad leave, add yogurt and pomegranate seeds and serve.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: WASSIM KARAM