Sweet potato falafel
A gentle and easy-to-eat version of a classic food; it is best served with some dip or sauce for extra-lubrication and extra-taste (any yogurt or crème fraiche based dip/sauce will work well – or whatever is the preferred lubricating agent).
Ingredients
- 250 g sweet potato, peeled and chopped
- 125 g chickpeas (pre-cooked, or tinned (rinsed & drained))
- 50 g chickpea flour (gram flour)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 handful of flat-leave parsley and/or coriander leaves, chopped
- salt, white pepper to taste
- rapeseed or virgin olive oil
Method
- Preheat oven to 180 °C. Mix prepared sweet potato pieces with oil, until well coated. Bake in an ovenproof dish for 30 minutes or until soft, stir half way through. Remove from oven, set aside and allow to cool. Reduce oven heat to 170 °C.
- In a bowl, mix all ingredients and blend to a smooth consistency. Pass through a fine-meshed sieve if a very smooth consistency is wanted. Prepare a baking tray by lining it with baking parchment. Wet your hands and roll walnut-sized falafels from the mixture. Place on the baking tray and bake for approximately 30 minutes, turning falafels once after 15 minutes.