Baked Sweet Potato Quinoa Falafel with Miso Tzatziki Sauce

The recipe of this delicious and healthy falafel differs from the traditional one.  It is baked not fried and it does not contain chick peas.  I am allergic to consuming large amounts of beans and peas and chick peas is definitely something I can only eat occasionally and in limited amounts.  This recipe was inspired by the one that the Root Down Restaurant in Denver Colorado prepared in the Good Food America show on TV.  They also used sweet potatoes but adhered to the traditional way of preparing falafel by using chick peas and deep frying their version.

I am presenting a plant based version which is baked and uses quinoa instead.  I also did not use the traditional yogurt for the sauce but instead used vegan mayo flavored with miso paste instead of the traditional tahini paste.

Danny Boone, the host of the Good Food America show, pointed out that sweet potatoes are high in fiber but low in starch.  It is also a good source of beta carotene.  It is a good for you vegetable.

Everybody knows quinoa is one of the grains that are considered complete protein sources.  This is the other reason I decided to incorporate quinoa into this falafel so I do not have to worry of getting protein for my day's requirement.

I am happy with the result.  The falafel is crispy on the outside and cushiony in texture in the inside.  The combination of lemon zest with the garlic and cumin gives the sweet falafel this exotic and delicious Mediterranean taste.  The tangy mildly salty and garlicky sauce further enhances the flavors found in the falafel.  Serving it with cucumber and tomato relish gives it freshness.  Below are the recipes of the falafel and the Miso Sauce.

Baked Sweet Potato Quinoa Falafel with Miso Tzatziki Sauce

Yields around 9 falafel disks.

3 servings (3 falafel disks per serving)

Baked Sweet Potato Quinoa Falafel

• 1 1/4 cup cooked sweet potato (I microwaved raw ones for 3 minutes at high in the microwave)
• 1 cup cooked quinoa
• 1 clove garlic minced
• 1 tsp of lemon zest (from 1 large lemon)
• 1 tbsp dry minced onions
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• dash of pepper to taste
• 1/2 cup Panko crumbs for dredging

Preheat the oven to 400 degrees Fahrenheit.    Line a pan with aluminum foil and spray with non stick cooking spray.  Set aside.

Mix all the ingredients except the Panko crumbs in a bowl.  Shape into 9 round disks.  Dredge in the Panko crumbs.  Place the falafel disks in the aluminum lined and sprayed pan.  Bake for 15 minutes at 400 degrees Fahrenheit.

The falafel can be served with the Miso Tzatziki Sauce below and with cucumber tomato relish.

Miso Tzatziki Sauce

• 1/4 cup vegan mayonnaise (vegan yogurt can be used)
• 1-2 tbsp lemon juice
• 1 clove of garlic finely minced
• 1 tsp miso paste
• 1/2 tsp garlic powder

Mix all the ingredients with whisk or in a small blender.