Falafel
1 raw sweet potato (12 ounces), peeled and cut into chunks
1 cup cooked quinoa
1/2 cup California walnuts
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup flour
1 egg
vegetable oil
Tahini Dressing
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon pure maple syrup
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
sea salt, to taste
Bowls
4 cups loosely packed curly kale, coarsely chopped
2 cups cooked quinoa
1 cup julienned carrots
1 avocado, sliced
toasted, chopped California walnuts, for garnish (optional)
minced red onion, for garnish (optional)
To make falafel: In food processor, pulse sweet potato until finely minced. Add quinoa, walnuts, ground cumin, onion powder and garlic powder; pulse until all pieces are uniform in size. Add flour and egg; pulse until well mixed, scraping down sides as needed.
Using wet hands, shape mixture into 16 equal balls.
In deep skillet or pot, heat oil. Cooking in batches, fry falafel balls 2-3 minutes on each side, or until golden brown and cooked through. Let drain on paper towel-lined tray.
To make tahini dressing: In small bowl, whisk tahini, lemon juice, water, maple syrup, ground cumin, garlic powder and salt.
To prepare bowls: Place equal amounts kale, quinoa, carrots and avocado in four large salad bowls. Place four falafel balls in each bowl and drizzle with dressing. Garnish with toasted walnuts and minced red onion, if desired.
