Sweet Potato and Quinoa Falafel

I used to make falafel from a box. A few years back I learned the error of my ways and have since repented. These beauties are amazing! Honestly, amazing! My brother-in-law was SO skeptical about trying these, and now me begs me to make them. Begs! (If you knew him, you would know what a big deal that is.) Give them a shot.

Ingredients

• 1 lg Sweet Potato - peeled and cooked (baked or boiled)
• 2 Tbsp Coconut Oil
• 1 can Garbanzo Beans
• 2-3 cloves Garlic - minced
• 5 Green Onions - tops removed and minced
• 2 tsp Cumin
• 1 Tbsp Parsley
• 1 tsp Coriander
• 1 1/2 tsp Salt
  
• Dash of Chili Garlic Sauce (or Cayenne Pepper)
• 1-2 Tbsp Tapioca, Potato or Corn Starch (optional - makes for a slightly firmer patty)
• 1/3 cup Sesame Seeds (lightly toasted if you have the time)
• Juice of one sm Lemon
• 1 1/2 cups cooked Quinoa (boil 2 cups Water or Broth, add 1 cup *rinsed* Quinoa, cover and simmer over Med heat for 12 min - you'll have a bit extra, but depending on the size of your sweet potato, you may need it)

Directions

Place the Sweet Potatos, Garlic and Green Onions in a large bowl. Heat the Coconut Oil in a cast iron skillet. Add the Garbanzos and saute for 5-6 min, until hot. Dump them and any remaining oil into the bowl with the potatoes. Mash together really well using a potato masher (or use a food processor). Add the Seasonings and Starch and mix well. Add 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 generously with Coconut Oil. Scoop heaping tablespoonfuls into the skillet and flatten slightly, leaving plenty of room between the falafel so you can flip them easily. Cook a few minutes on each side until lightly browned and slightly crispy.

Now eat them, and never go back to the boxed falafel again.