Chickpea and Sweet Potato Falafel

EASY BAKED CHICKPEA AND SWEET POTATO FALAFEL

6 Servings

Ingredients: 

400g sweet potato, roasted in skins until tender
2 cups chickpea flour
1 teaspoon each ground cumin and coriander
handful of fresh parsley, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt (taste one when cooked and rather sprinkle some more salt over them before serving if this is not enough)
Freshly ground black pepper
Sesame seeds for sprinkling

Method:

1) Preheat the oven to 180 degrees C and pour about 2 tbsp oil into a baking sheet – swirl the oil to coat the base and pour out any excess. 

2) Remove the skins from the baked sweet potato and mash roughly in a bowl. 

3) Stir in the chickpea flour and all the other ingredients to make a rough dough. 

4) Roll into bite-sized pieces. This should be easy. If the dough is too soft to shape, add some more chickpea flour. If it is too dry and crumbly, add a dash of water until it holds together. 

5) Place the falafel onto the greased baking sheet, sprinkle with sesame seeds and bake for 10 minutes. Turn them all and bake for a further 10 minutes, or until golden. 

6) Serve with chopped tomato, cucumber, lettuce, tzatziki or hummus and a wholewheat pita or wrap.

*includes oil for cooking, but not serving suggestions