Ditch the greasy fries and spice up your life with these crispy, golden falafel fritters.

Imagine pillowy sweet potato mash, laced with exotic spices like cumin and coriander, whispering tales of ancient bazaars.

Picture these fiery nuggets dipped in a creamy tahini sauce, smooth and nutty as if Cleopatra’s personal hummus chef got loose in your kitchen. Don’t forget the crunchy cucumber spears, adding a cool cucumber tango to the party, and the sprinkle of fresh mint, whispering of Arabian nights.

If you’re wondering whether this is a recipe blog or a travel blog, you won’t be alone. I had to resist the temptation to dive into travelogue writing and stick to my recipe here. I attribute this to the freezing winter here in Great White North.

Last week, we got snowed in and stuck on our property for three days, with snow drifts seven feet high. And boy, did I wish I were in a warm, sunny paradise. Didn’t happen though—our little island was closed; the roads were snowed in; we couldn’t even make it to our driveway (the dogs made it only 10 feet out the door for their morning business!).

So what’s the next best thing? Also happens to be my biggest joy and reason for traveling (other than escaping the Canadian winters)—yes, food!

Grateful to have a full pantry, it was time to whip out some spicey comfort food to warm the family up.

These fritters aren’t just a snack, they’re a flavour adventure to the Middle East, a plant-powered passport to deliciousness.

Ingredients:

1 large sweet potato, roasted and mashed

1/2 cup chickpeas, mashed

1/4 cup chopped red onion

1/4 cup chopped fresh parsley (or cilantro for those who don’t care about parsley, like myself)

1 tablespoon tahini

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric

Pinch of cayenne pepper (optional) (I never say no)

Salt and pepper to taste

Vegetable oil for frying

Creamy tahini sauce (tahini, lemon juice, water, garlic, salt)

Cucumber spears, fresh mint leaves

Instructions:

Sweet Potato Soufflé: Roast your sweet potato until soft and golden, then mash it smooth. This is the soul of your fritters, treat it with love!

Chickpea Chorus: Mash your chickpeas with a fork, leaving some texture for a delightful crunchy surprise, and add to the mashed sweet potatoes. This is the rhythm section to your potato melody.

Spice Odyssey: Mix in the chopped red onion, parsley, tahini, spices, and salt and pepper. Taste as you go—adjust the spices to your inner explorer.

Fritter Formation: Roll your spiced mixture into small balls, no bigger than a ping pong ball. These are your bite-sized ambassadors of flavor.

Golden Glow: Heat your oil in a pan or fryer until shimmering. Gently drop your fritters in, let them sizzle and turn golden brown. Don’t crowd the pan; give them space to dance.

Tahini Tango: Whisk your tahini sauce with lemon juice, water, garlic, and salt until smooth and creamy. This is the cool oasis after your spicy desert journey.

The Grand Finale: Serve your crispy fritters hot, bathed in the creamy tahini sauce. Cool down with cucumber spears and a sprinkle of fresh mint.

Each bite is a passport stamp to a land of flavor, a crunchy, spicy, cool celebration.

 

Bonus: another hot, yummy recipe to indulge in: Spicy Black Bean & Mango Tacos: A Plant-Powered Fiesta.

~

Please consider Boosting our authors’ articles in their first week to help them win Elephant’s Ecosystem so they can get paid and write more.