By: Cory L. Kemp –> –>

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As well as being a show-off onstage, Viola is also a big show-off in the kitchen! In her past life she worked and trained as a vegan wholefoods chef…. Sssshhhh

With her love of all things luscious and delicious, she has put her foxy apron back on to bring you a weekly food blog directly from her home kitchen in Berlin!

Here she shares with you her off-stage passions! Food, Friends, Travel, Cooking,

Nutrition and more…. Enjoy!

Sweet Potato Falafel Plate w/ Freekeh Tabouli, Pickle & Almond, Tahini Cream

Sweet Potato Falafel

This delicious vegan recipe is a combination of everything I love about food – wholesome, good-for-you fare that’s easy to prepare, fun to eat and full of fresh and tasty flavour.

A healthy recipe that is the result of me playing around with different grains and ways to include a variety of protein and other good things into our family dinners. And at the moment our little girl loves anything she can dip into yoghurt and sauces – food that is fun and easy to eat, plus the sauce tends to help new foods actually make it into the mouth.

We eat falafel often in our house so I thought it’d be a good idea to mix it up a little and throw in a few different ingredients and flavours – with roasted sweet potato and sunflower seeds in the falafel and freekeh in place of the cracked wheat or bulgur in the tabouli. Freekeh has a lovely subtle flavour and is something like a cross between cracked wheat and barley – super good for you and delicious too.

With the addition of a quick cabbage and apple pickle and a vegan almond and tahini cream these sweet potato falafel make a healthy vegetarian meal full of goodness. Serve as a plate or stuff all the goodies into the pita pocket instead. Either way this is super delicious, simple vegan food the whole family will enjoy.