Baked Sweetpotato Falafel with a Tahini Slaw

For the Falafel

• 1 large sweet potato
• 1 c chickpeas, cooked from dry or drained if canned
• ½ onion, diced
• 1 garlic clove, minced, or 1/4 tsp garlic powder
• ¾ tsp cumin
• ¼ tsp salt
• 1/8 tsp cayenne
• Pinch cardamom

For the Tahini Cabbage Slaw

• 2 c cabbage, shredded
• ½ onion, sliced
• ½ green pepper, sliced and chopped into 1” pieces
• ½ carrot, shredded
• 2 Tbsp Tahini
• 1 Tbsp water
• 1 garlic clove, minced
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp parsley
• 1/8 tsp ground white pepper