Sweet Potato and Cilantro Falafel
"These baked falafel don't achieve the crispness of the fried kind, but they are tasty and perhaps easier to prepare. Make Ahead: The mixture needs to be refrigerated for 1 hour before being formed into quenelles. The mixture can be frozen for up to 3 months...."
INGREDIENTS
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2 sweet potatoes (about 18 ounces total)
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1 teaspoon cumin seed
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1 teaspoon coriander seed
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14 ounces cooked or canned no-salt-added chickpeas (rinsed and drained if using canned)
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2 cloves garlic, crushed
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Large pinch ground cayenne pepper
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1/2 teaspoon kosher salt
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2 tablespoons coarsely chopped cilantro
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2 tablespoons coarsely chopped flat-leaf parsley
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4 scallions, trimmed and thinly sliced
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Juice of 1/2 to 1 lemon
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2 tablespoons extra-virgin olive oil
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