Ingredients

How to make it

  • Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour.
  • Turn off the oven, leave the potatoes to cool, then peel.
  • 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 (the water content of sweet potatoes varies enormously).
  • Reheat the oven to 400F/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 and bake in the oven for around 15 minutes, until the bases are golden brown.
  • Makes about 18 falafel, enough for 4 - 6.

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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty recipe thanks high5
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  • zoetheunicorn 5 years ago
    these sound amazing, would be great in a wrap with some beetroot.
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