I often crave creaminess in dressings and dips, but I am no longer willing to tolerate the cholesterol-laden egg and milk based ingredients that are typically in those types of products. Essentially, I want the flavor and the velvety feel without the consequences that go along with over-processed spreads and dressings. So I’m constantly on the lookout for healthier, vegan-friendly products that offer that same type of texture and taste. This is why I was super excited to partner with Best Foods & FeedFeed to create a new recipe.
These days, it seems that vegan-friendly products are flooding our favorite grocery stores and supermarkets like never before. In almost every isle, vegan friendly options are popping up. Where there used to be a deficit of dairy-free and egg-free products, there is now such an abundance that’s its difficult to decipher what are the highest quality, and least “faux” tasting products.
Enter: Best Foods. They have created a vegan-friendly, egg-free dressing and sandwich spread that can be used in many recipes which call for a light and smooth consistency. I can see it easily substituting the standard “mayo” ingredient that typically is the base for many summer potato salads and sauces. It is free of cholesterol any artificial flavors or coloring.
For this dish, we used the Best Foods Carefully Crafted Dressing & Sandwich Spread to top off these warm falafelled sweet potatoes, as a kind of tahini substitute, rounding out this salad with a light and cool creaminess. Choose whatever salad base you want, and top with falafel – or skip the salad and use the dressing as a dipping sauce. One awesome benefit of this product is that it is thick enough to be used as a spread on bread or pita, but also smooth enough to function on a salad as dressing as well. No matter which way you decide to use it, this Best Foods dressing provides a great nice velvety texture to complement these crispy sweet potato falafels perfectly.
A food processor will work best to get the ideal texture for the falafel base, although a high powered blender may also do the trick. From there, it’s just a matter of putting most of the required ingredients in the pot and pureeing until you’ve reached your desired consistency. Let cool in the fridge until the mixture has firmed up, mix with breadcrumbs, and cook until crisp.
Whether you choose to fry or sauté, eat them as poppers or toppers to a salad, enjoy this delicious twist on the typical falafel and tahini, with crunchy falafelled sweet potatoes and the Best Foods Carefully Crafted!
- 1 sweet potato
- 1 red onion chopped
- 2 garlic cloves crushed
- 1/4 cup parsley chopped
- 1 can chickpeas drained and rinsed
- 1 teaspoon apple-cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon garam masala optional
- 1/4 teaspoon cayenne pepper
- 3/4 cup bread crumbs
- 1 cup flour
- 1 cup vegetable oil
- Best Foods Carefully Crafted Dressing & Sandwich Spread
Boil or bake the sweet potato with the skin on.
Once cooked, peel the skin, chop the potato, and grind in the food processor together with the onion, garlic, and parsley until pureed. Add and adjust the salt at this time as well. Drain and rinse the can of chickpeas.
Add the chickpeas in the food processor with apple-cider vinegar and the spices, then pulse to get a chunky paste that holds together.
Take the mix out of the food processor and add bread crumbs. Mix together with spatula. Let the mixture chill in the fridge for 2 hours. Then shape into small balls. Put flour in a plastic bag with falafel balls and shake. Flour should coat the falafel balls.
Heat oil on high in a frying pan for about one min. Fry falafel balls until golden brown. Serve warm.
Shape the falafel mix into burger patties.
Lightly coat a skillet with oil and cook the patties on each side over medium-high heat, until you yet a golden-brown crust.
Serve with a side salad, top with the Best Foods Carefully Crafted Dressing & Sandwich Spread