Roasted Sweet Potato with Falafels and Yogurt Dip

Preheat the oven to 225 °C. Line a baking tray with parchment paper.

Wash the sweet potatoes thoroughly and cut them into sticks. Season with salt, black pepper, dried thyme, and oil. Place the sweet potatoes in the oven and roast for about 25-30 minutes.

Peel and slice the red onion into the thinnest strips possible and place them in a bowl. Season with white wine vinegar, sugar, and salt.

Pour the yogurt into another bowl. Peel and grate the garlic into the yogurt. Season with white wine vinegar, salt, black pepper, and paprika powder.

Rinse the arugula under cold water in a sieve and let it drain.

Heat a large frying pan with oil. Add the falafel to the pan and fry for about 5-6 minutes, turning gently. If needed, fry the falafel in two batches.

Mix the arugula with the marinated red onion.

Serve the sweet potato sticks with falafel and yogurt sauce. Finish the dish with marinated red onion and arugula.