Korean Spicy Sweet Potato Falafel Tacos With Kimchi
[Vegan]

1. Wash and drain all the vegetables and peel carrots. Chop the Napa cabbage and leeks roughly  (2-3 inch-wide pieces), julienne carrots, and slice spring onions. Put vegetables to large bowl and mix. Add salt and mix again.
2. Mince ginger and garlic. Puree ginger, garlic, soy sauce and pear in mini food processor or with an immersion blender. Pour mixture over vegetables. Mix salad for a couple of minutes, vegetables should start to exude some liquid. Let it marinate for 30 minutes.
3. Pour vegetables to a big clean glass jar. There should be enough liquid to cover all veggies. Add some 2 percent salt-water brine (1 tablespoon salt dissolved in 4 cups water) to jar if there isn't enough. Let the kimchi ferment 3-4 days in a dark place (or cover the jar with a towel) at room temperature. Refrigerate when kimchi has fermented enough to your liking.

1. Peel and cube the sweet potato. Steam sweet potato cubes until soft. Mince onion, garlic and ginger. Heat some oil in frying pan and sauté them for a couple of minutes.
2. Puree sweet potato, chickpeas, onion mixture and spices in food processor. Add bread crumbs and flour and stir. Let the mixture cool.
3. Preheat the oven to 392°F. Line a baking tray with parchment paper and oil it lightly. Mold small falafels with damp hands and set them on the baking tray. Bake for 20 minutes.

To Make the Gochujang Sauce:

1. Mix all the ingredients except sesame oil in a small pot. Stir sauce constantly until it starts to boil and it thickens. Add sesame oil and let the sauce cool.

Assembly:

1. Place three falafels in a tortilla and top with kimchi, radishes, avocado, sesame seeds, green onions, and a drizzle of gochujang sauce.