For the Falafel:

1. Bring a medium saucepan of water to a simmer and add a pinch of salt. Add the sweet potato chunks and cook until they are tender, about 10 minutes.
2. Drain well and then add the sweet potatoes to the bowl of a food processor.
3. To the potatoes, add the chickpeas. Pulse the machine a few times until the chickpeas are finely chopped and combined with the sweet potatoes. You want a mostly smooth mixture.
4. Transfer the mixture to a large bowl and add in the spices, garlic, ginger, chile paste, sesame oil, and sesame seeds. Mix well and then add the salt. Mix again and taste the mixture; adjust the seasoning, as necessary.
5. Stir in the flour. Transfer the mixture to the fridge to chill for about 30 minutes (this just makes for easier rolling).
6. When you are ready to form the falafel, preheat the oven to 350°F and line a large baking sheet with parchment paper.
7. Scoop out 1-inch balls of the falafel mixture and roll each formed ball in the ½ cup of sesame seeds. Place the formed falafel on the baking sheet.
8. Once they are all formed, drizzle them lightly with olive oil and bake in the preheated oven for 25-30 minutes, or until they are firm to the touch and golden brown.

For the Sauce:

1. Whisk together all the ingredient until smooth. Add a couple tablespoons of water, if needed, to achieve a drizzling consistency. Season, to taste, with salt and pepper.

To Serve:

1. To each serving bowl, add a handful of greens, a few falafel, sliced avocado, sliced cucumbers, halved cherry tomatoes, pickled red onions, and a drizzle of the tahini sauce. Serve immediately.

For Meal Prep:

1. Store the ingredients in individual containers in the fridge and assemble the bowls as you need them. You also can use meal prep containers for this. These are my favorite.