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Sweet potato falafels

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Ingredients

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	1 medium sweet potato, peeled and cut into chunks
	1/2 tbsp olive oil
	1 banana shallot, finely diced
	3 garlic cloves, crushed
	1 small red chilli, cored, deseeded and finely chopped
	1 tsp cumin seeds
	1 tsp ground coriander
	1 tsp smoked paprika
	1 x 400g can chickpeas, drained
	Small bunch of fresh coriander, chopped
	25ml tahini paste
	1/2 tsp smoked salt
	1/2 lemon, juiced
	25g gram flour
	White sesame seeds, to sprinkle

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Sweet potato falafels

Name: Sweet potato falafels
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern,Turkish
Ingredients: medium sweet potato, peeled and cut into chunks: 1; olive oil: 1/2 tbsp; banana shallot, finely diced: 1; garlic cloves, crushed: 3; small red chilli, cored, deseeded and finely chopped: 1; cumin seeds: 1 tsp; ground coriander: 1 tsp; smoked paprika: 1 tsp; chickpeas, drained: 1 x 400g can; Small bunch of fresh coriander, chopped; tahini paste: 25ml; smoked salt: 1/2 tsp; lemon, juiced: 1/2; gram flour: 25g; White sesame seeds, to sprinkle

Tastier, healthier and cheaper than shop-bought versions, these fibre-rich falafels are baked, rather than deep fried, and are delicious served with pitta breads, salad or as part of a mezze platter.

Features:

Cuisine:

40 Mins
Serves 4
Easy

Ingredients

1 medium sweet potato, peeled and cut into chunks
1/2 tbsp olive oil
1 banana shallot, finely diced
3 garlic cloves, crushed
1 small red chilli, cored, deseeded and finely chopped
1 tsp cumin seeds
1 tsp ground coriander
1 tsp smoked paprika
1 x 400g can chickpeas, drained
Small bunch of fresh coriander, chopped
25ml tahini paste
1/2 tsp smoked salt
1/2 lemon, juiced
25g gram flour
White sesame seeds, to sprinkle

Directions

Add the sweet potato to a pan of salted boiling water and cook for 12-15 minutes until tender. Drain and set aside.
Heat the olive oil in a pan and sauté the shallot gently for 5 minutes until starting to colour. Increase the heat and toss in the garlic, chilli, cumin seeds, ground coriander and smoked paprika. Cook for 1-2 minutes, stirring regularly, until fragrant.
Transfer the mixture to a blender with the chickpeas, fresh coriander, sweet potato and tahini and pulse into a coarse paste. Season to taste with pepper, smoked salt and the lemon juice, then fold in the gram flour.
Shape into 12 balls and place on a lined baking tray. Sprinkle with sesame seeds and bake in a preheated oven at 200C for 25 minutes or until golden on top. Best served with pitta breads and a couscous salad.