Sweet potato falafels with avocado puree

This is a recipe for the fluffiest falafels! They only took about fifteen minutes to prepare*, and were flavourful and well-balanced.

^{*Excluding the time it took to boil the sweet potatoes.}

Ingredients

• 1 Sweet potato
• Chick peas (canned or cooked. Canned is of course faster, and the consistency is easier to work with. Cooked chick peas however have more flavours, but make sure to cook them a long time so they are mashable) I used a ml can.
• Soy sauce 25 ml
• Paprika
• Garam masala powder
• Sage
• Pepper
• Salt
• Green onions (optional)
• Chia seeds, 2 tablespoons (optional)
• Nutritional yeast (optional)
• Chili pepper powder (optional)

Preparation

(Optional) Hydrate three tablespoons of chia seeds in twice their volume of water. They may hold shape better if you do this.

Mix in a large bowl the chick peas, sweet potatoes, and soy sauce and optionally chia seeds and green onions (cut in small lines). Add the sage, spices, and nutritional yeast, amount according to your taste. Also add chia if you used it.

Mash. If the consistency seems too hard, you may need to had a little amount of water.

Make balls with them.

In a separate bowl, mix a ripe avocado with one tablespoon of paprika, one teaspoon of vinegar and curry powder, plus salt and pepper. Mix and mash, put aside.

In a pan, heat a generous amount of coconut oil (it should easily spread over the pan).

Cook until it's darker and crispy.

Serve them with the avocado puree. I also served with homemade sauerkraut.

Suggested musical accompaniment for the meal: Sufjan Stevens' album Seven Swan.