This weekend I found myself really missing Hutchins Farm.
We moved to Oregon in the midst of harvest season. I can’t help but complain about the fact that we missed out on eating a lot of crops that we worked so hard to plant and grow.
Sweet potatoes anyone? I waited all farm season to harvest these lovely potatoes only to move two days later. Major bummer!
The good news is that we were able to buy local sweet potatoes at the farmers market in Hood River a while back. They don’t taste the same as the sweet potatoes that have my sweat and tears poured into the soil, but they are pretty darn tasty!
This evening we dined on sweet potato falafel. This delicious little number really hit the spot. We dunked our falafel balls into a lemon-parsley- tahini sauce. It was lovely.
We loved this recipe. However, if you are looking for a crispy fried falafel recipe this is not the one! Don’t get me wrong, we love crispy fried falafel. However, this recipe is a little different. Shall I say a little healthier? Regardless it’s really tasty and Taylor loved it (which = a man friendly vegetarian meal!)
I got this the recipe from 101 Cookbooks. It’s supper easy and really tasty. Check out the recipe here.
The dipping sauce was my own creation. We have leftovers that we can drizzle over a salad for lunch. It’s so good.
For the parsley-lemon-tahini dressing:
3/4 cup tahini
juice from one lemon
2 cloves of garlic, minced
1 tsp salt
a handful of chopped fresh parsley
dash of cayenne pepper
Blend everything together with an immersion blender or by hand. Enjoy!
Off to spend some quality time with my favorite dog.