baked sweet potato falafel

I’ve never eaten at Leon’s but apparently this is one of their most popular recipes! Tasty protein punch 🙂

2016-08-28-13-48-31

(serves 4-6 by the time you add other things)

2 medium sweet potatoes (orange inside), around 700g
1.5 tsp ground cumin
2 small cloves of garlic, chopped
1.5 tsp ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon
120g gram (chickpea) flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

  1. Peel and cube the sweet potatoes, then cook in a pot of boiling water until tender. Drain.
  2. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (but not too much or it will taste quite dry).
  3. Heat the oven to 200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top if you have them and bake in the oven for around 15 minutes, until the bases are golden brown.
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