Peel and chop the sweet potato.

Boil, steam, or microwave the sweet potato until tender; then drain.

Process the cooked sweet potato with chickpeas, tahini, garlic, lemon juice, and 1/4 cup water until smooth to make the hummus.

Season the hummus to taste.

Process chickpeas, green onions, frozen peas, cumin, coriander, spelt flour, egg whites, and baking soda until smooth to create the falafel mixture.

Season the falafel mixture to taste.

Place heaped tablespoons of falafel mixture on parchment paper-lined trays and cover.

Refrigerate the falafel mixture for 2 hours.

With wet hands, shape the chilled falafel mixture into patties.

Heat 1 tbsp of oil in a large skillet over medium heat.

Cook the falafel patties in batches, turning gently, until browned on both sides.

Add more oil to the skillet as needed during cooking.

Serve the falafels with the prepared sweet potato hummus and an arugula and cucumber salad.