The Measurement of Courage

      Some of us have developed senses of intuition, some of us have tracked and know the foods we're allergic to, and some of us believe that we're the exception -- that we're miraculously invincible and can booze, gossip or eat only cheese without any consequences.

    

      Oxford English Dictionary defines sensitivity as "being able to detect or respond to slight changes, signals, or influences". That concept doesn't bode particularly well for us in the modern world of neon lights or buzzing purses and pockets. I'm forever advocating for friends and family to take twenty minutes at the start of each day, sit with the sun or clouds and simply be still. My mother says it's essential and calls it meditation. I say it's essential and call it a matter of taste (I'm still very young and resist the inevitable.)

      The thing is, we're all just as sensitive as the person beside us but we've got different sets of circumstances. To find our vulnerabilities requires stillness; it takes the utmost consideration and patience to figure out the things that make us feel good and the things that don't. That part is simple (so long as honesty is the leading character and judgment is suspended). The difficult task is what follows the discoveries -- the courage and will-power to change our lives despite the tools we lack or the hearts we break -- so that we can build firewalls around the good and armor ourselves against the ever-shifting tides that threaten.

      I've traveled far beyond my initial objective for this post: gluten sensitivities. It's no easy thing to admit a body's opposition to something so ubiquitous and comforting as bread. But maybe it's a basic concept like a food allergy that can lend us skills to cope with life's deeper conflicts -- to take the time to observe what makes your innards feel healthy and sound, then to figure out a course of action to maintain and protect them.

Sweet Potato Falafel w/ Tahini Sauce

Adapted from Allegra McEvedy's cookbook Leon.

     Here's a recipe that provides a soothing substitute for a traditional fried falafel (it's baked and has got a real creamy texture quality going on). It's gluten free and vegan, providing those of you on a self-health-discovery mission something delicious and unique to work with.  I ate a Leon Sweet Potato Falafel pita with tamarind jam on a train in London two years ago and it seemed to make the winter's evening a little less dreary.

Preheat the oven to 330F.

Ingredients for Sweet Potato Falafel

4 medium sweet potatoes

2 t ground cumin (lightly toasted and freshly ground is best)

1 t ground coriander (lightly toasted and freshly ground is best)

2 t sea salt (or more, to taste)

1/2 c chic pea flour, sifted

1 cup cilantro, finely chopped

1 scallion, sliced into very thin coins

2 cloves garlic, minced

2 T fresh lemon juice (half of a lemon)

2 T olive oil

Ingredients Tahini Dipping Sauce 
*updated  March 31, 2013, thanks to the Silverman sisters.

      A quick dipping sauce can be made by mixing the following, evaluating at the end for salt and consistancy.  Brands of tahini can vary and adding lemon juice can make it very thick. Add as much water as necessary -- tasting  and adjusting confidently as you go as water will dilute the flavors. 

1/2 c tahini (Beirut brand on this end)

1 t lemon juice (a light squeeze)

1/2 grated apple (or 2 t pomegranate molasses if you have it and I hope you do)

 1/2 clove of garlic, minced

1 t salt

up to 1 c water

Process for the Batter

      Place the whole sweet potatoes on a baking sheet and roast until the skin looks like it has separated from the meat and can be penetrated easily with a knife -- about an hour. The lower roasting time helps the potatoes become sweet and starchy (better for binding). Turn off the oven, remove the sweet potatoes and let cool.

      Peel the skins off of the sweet potatoes and use a masher to break the chunks apart into a smooth consistency (or whatever kitchen tool you use for mashing - could even be a couple of forks). Add the seasonings, chic pea flour, herbs and liquids and mix to combine. Taste and adjust the salt content, if necessary. The chic pea flour might taste a bit raw at this point -- the resting time will mellow it out.

      Place in the fridge and let rest for at least 30 minutes (or up to a day).

Process for Baking

      Preheat the oven to 400F.

      Drizzle and rub some olive oil (2 T) on a baking sheet. Remove the falafel batter from the fridge and using an ice cream scoop or your fingers, make ping-pong sized balls and arrange them about an inch apart on the baking sheet.

      Bake for 15 minutes or until the bottoms are toasty brown. Remove from oven and let cool - the falafels will become more firm as they come to room temperature.

      Serve in a pita, on a salad, or as a cheerful appetizer -- remembering the dipping sauce in all three of the scenarios.

Yields: 32 sweet potato falafels

Cook time: 1 hour

Prep time: 30 minutes

Writing and Styling by Adria Lee | Photography by Amy Pennington