Servings  4| Prep Time 40 mins

Ingredients:

• 2 sweet potatoes (about 700g)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 garlic cloves
• 2 heaped tsp dried coriander leaves (or handful of fresh)
• 1-2 tbsp lemon juice ( depending on how dry the sweet potatoes are)
• 150g gram/chickpea flour
• Salt ‘n’ pepper
• Sesame seeds for sprinkling

Method:

1. Microwave the sweet potatoes 8-10 minutes and let cool while you assemble the rest of the ingredients.
2. When they’re cool enough to handle, season well and then mash with the rest of the ingredients, until you have a smooth mix with no large chunks.
3. Firm up in the fridge for an hour.
4. Preheat oven to 220C. Oil a baking tray.
5. Take the mix out of the fridge. If really wet, add some more gram flour, or if dry add more lemon juice.
6. Using two spoons or just your hands, make 16 small falafel, placing them on the oiled baking tray.
7. Sprinkle on sesame seeds.
8. Bake for about 15 minutes till golden brown.

   I served them with meatballs in a tomato sauce and Italian lentils with aubergine