Millet Sweet Potato Falafel

Prepare potatoes: Wash potatoes and dry with paper towel. Rub with vegetable oil and roast at 375 F for around 45 minutes or until soft. Allow potatoes to cool completely, making skin easy to remove. Transfer pulp to mixing bowl and mash.

Prepare falafel: Soak chickpeas in 4 cups water in a bowl, covered and refrigerated overnight.

Place chickpeas, onion, garlic, jalapeno, parsley, garam masala, salt and pepper in food processer. Alternate between pulsing and blending, stopping to scrape down sides of bowl until mixture has a coarse texture.

Drizzle mixture with lime juice and blend for 10 seconds. Transfer mixture to a mixing bowl and add 1 cup mashed sweet potatoes, millet and chickpea flour. Fold ingredients together with rubber spatula.

Using a #30 scoop, portion filling onto sheet pan lined with parchment paper. Gently shape each portion into a flat disk, about 1/2-inch thick. Repeat until all patties are formed.

Heat large skillet over medium heat. Add 2-3 tablespoons grapeseed oil and swirl to coat pan. Cook falafel patties in batches for 2 minutes per side, until golden brown. Place back on sheet pan and sprinkle with kosher salt. Once falafels are cooked, place in oven to reheat.

Prepare aioli: Combine all ingredients in blender and process until cilantro is finely chopped.

Drizzle warm falafel with aioli and serve immediately.