Sweet Potato Falafel

This recipe is from the genius Erin at My Aspergers Girl. I didn't have everything her recipe called for, so this is mostly her recipe with a bit of improvisation.

Ingredients

• 1 md-lg Sweet Potato, peeled and cooked (baked or boiled)
  
• 1 can Chickpeas
• 1 clove Garlic, minced
  
• 3 Tbsp Sesame Seeds
• 2 Tbsp Tahini
  
• Juice of 1 sm Lemon
• 2 Tbsp Olive Oil
• 2 tsp Cumin
• 5 Green Onions, minced
  
• 1 1/2 cups cooked Quinoa (boil 2 cups water, add 1 cup *rinsed* Quinoa, cover & simmer on med for 12 min - you'll have a little bit extra, but depending on the size of your sweet potato, you may need to add the extra quinoa)
  
• 1 Tbsp Parsely
• 1 tsp Coriander
• 1 tsp Salt
• Pinch of Cayenne Pepper
• 1-2 Tbsp Cornstarch
  

Directions
Mash the Sweet Potato, Chickpeas and Garlic together really well using a potato masher. Add the Seasonings and Cornstarch, and mix well. Then add the remaining Ingredients and stir until well combined. The dough will be sticky, but that's okay.

Heat a cast iron skillet over Med heat. Grease lightly. Scoop heaping tablespoonfuls into the skillet and flatten slightly. Leave plenty of room between the falafel so you can flip them easily. Cook a few minutes on each side, or until lightly browned.

Verdict
Oh my crimany - I am in LOVE with these! I have always liked falafel, but I've never made it from scratch. I've always just used the boxed-mix that you usually find in the Ethnic foods aisle. These don't taste the same, but that is NOT a problem! Seriously, make these!! They are awesome! I am making more today because we had zero leftovers from last night - that's how good they are. And I don't think I'll ever be able to go back to the box.