Vegan Falafel Burger with Tahini Sauce and Sweet Potato Fries

Preheat oven to 200°C or 390°F. Line a baking tray with a piece of parchment paper and lay the pretzel buns on it to rest for 15 minutes (or follow the instructions on the package).

Meanwhile, cut the sweet potatoes into long fry-shaped pieces trying to keep them the same size. Toss with 2 tablespoons olive oil, 1/2 teaspoon ground cumin, smoked paprika, salt and freshly ground black pepper. Arrange on a parchment-lined baking tray, trying not to crowd them. Bake for 15 minutes, then flip over and bake until ready, for about 12 minutes. The baking time highly depends on the size of your fries. Bake the rested pretzel buns for 15 minutes.

Make the tahini sauce by grinding tahini paste, water, garlic, lime juice, remaining 1/2 teaspoon cumin, and a pinch of salt and freshly ground black pepper in a food processor or blender for a few minutes. The sauce should be white and smooth. Adjust the thickness by adding more water or more tahini paste.

Fry the falafel patties in a frying or grill pan with 1 tablespoon of olive oil on medium-high heat for about 2 minutes on each side (omit if they are freshly baked).

Slice baked pretzel buns in halves and arrange the salad leaves on the bottom halves. Put the falafel patties on top. Pour on some tahini sauce. Top with tomato slices, then jalapeno, pickles and onion slices. Serve with sweet potato fries and hot sauce or ketchup (optional). Use the rest of tahini sauce as a dip for the sweet potato fries. Enjoy!