Sweet Potato Falafels from 101 Cookbooks and I, being a big sweet potato fan, opted to try them. Oh, are they ever good! Even my two year old took to eating them, calling them "dookies", her pronunciation for cookies. Last night, Husband threw together a couple of falafel in a brown rice tortilla, with some shredded lettuce, dill pickles and a tahini-lemon sauce from 1000 Vegan Recipes. Because the recipe is available to preview in Google Books, I feel okay reprinting it here for your convinence!
tahini-lemon sauce (Page 558 of 1000 Vegan Recipes by Robin Robertson)
3 Tbs tahini
1 tsp minced garlic
3 Tbs lemon juice
2 Tbs soy sauce
2 Tbs toasted sesame oil
1/3 cup water, plus more if needed
2 Tbs minced fresh parsley
In a small bowl whisk together the tahini, garlic, lemon juice and soy sauce. Then whisk in the oil and water. Blend well. Stir in the parsley, adding more water if the sauce is too thick.
If not using right away, cover and refrigerate until needed. It will keep 2 to 3 days.
Our tweaks to this recipe included using tamari instead of soy sauce, and 2 tsp instead of 2 Tbs sesame oil. Even with this adjustment we found the sauce salty and tasting of toasted sesame oil, which lent a smokey, creamy flavor to the wrap. So good!
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And if you are interested in learning more about the book 1000 Vegan Recipes, may I suggest this blog?