Sweet Potato Falafels

Beautiful tasty sesame coated sweet potato and chickpea falafels, oven roasted rather than fried. This is an energy boosting vegetarian snack, ideal for a light lunch served with salad.

Makes 9 large or 16 medium sized

Prep time is between 30 - 35 minutes plus chilling.

You will need:

2 sweet potatoes weighing about 550g/ 1lb 4 ozs, peeled and cut into chunks

3 tsp ground cumin

1tsp ground coriander

1tsp ground turmeric

1 tbsp olive oil for roasting

400g / 14 oz can of chickpea, drained

75g/ 3oz chickpea flour

Fresh parsley and coriander

1tsp salt

100g / 4oz sesame seeds

2tbsp olive oil for drizzling

Natural yogurt or soy yogurt to serve (optional)

1. Preheat the oven to 200°C/ gas mark 6

2. Place sweet potato chunks in a roasting tin, sprinkle over 2 tsp. of the cumin, the ground coriander and turmeric. Pour over the olive oil and mix well to ensure the potatoes are coated thoroughly

3. Roast for 20 minutes

4. Once roasted transfer the sweet potatoes to the food processor. Add the chickpeas, chickpea flour, fresh parsley and coriander, salt and the remaining cumin. Blitz to a paste. Don’t over work the mixture.

5. Transfer the mixture to the refrigerator and leave to chill for 15 - 20 minutes

6. Preheat the oven again to 180°C / gas mark 4

7. Shape the cooled mixture into 9 large or 16 medium size balls, roll each balls in sesame seeds, place in roasting tray and drizzle with olive oil and roast for 20 - 25 minutes, turning the falafels over half way through until golden

8. Drizzle the hot falafels with the remaining olive oil and serve with the natural yoghurt, serve immediately with a salad and pitta bread or store in refrigerator when cooled and eat within 24 hrs.

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