for the sweet potato puree: 2 medium sweet potatoes 150 ml oat drink, unsweetened 1 pinch nutmeg, grated Salt freshly ground pepper 2 teaspoons tahini (sesame)
for the beetroot-carrot falafel (for 12 falafels): 2 small beet tubers, cooked (already packed & vacuum packed in the supermarket) 1 carrot 1/2 bunch parsley 1 tin of chick peas 4 tablespoons chickpea flour 1 garlic clove 1/2 lemon, juice thereof Salt freshly ground pepper 1 tablespoon of olive oil
Peel sweet potatoes and cut into small cubes.
Boil water with 1/2 tsp. salt in a pot and add the sweet potato cubes. Cook for about 15-20 minutes until the cubes are soft.
Meanwhile prepare falafel: Preheat oven to 200 °C circulating air. Wash the carrot thoroughly and grate finely. Wash parsley just as thoroughly and chop roughly. Puree the boiled beet tubers, clove of garlic, chickpeas, parsley and juice of half a lemon with olive oil, salt and pepper using a kitchen appliance or hand blender. Add the chickpea flour and work into an even dough. Form about 12 falafels on a baking tray lined with baking paper and place them on top of each other with a distance between them. Put into the oven and bake for about 20-25 minutes.
Now process cooked sweet potato cubes with a potato press or a hand blender to a puree. Heat oat drink in a pot and add to the cubes. Add salt and nutmeg and mix to a creamy puree.
Arrange the sweet potato puree on four plates. Place the falafel on top and garnish with some tahini, pepper and parsley leaves. Serve & Bon Ep.i-tit!