We’re both massive fans of Leon’s Sweet Potato Falafel and have wanted to make this at home for a long time. So finding this recipe was ideal, not only is the falafel yummy it’s also super-easy to make. We usually make a batch of these at the weekend and then eat cold with salad for lunch in the week.
2 Medium Sweet Potatoes
1.5 tsp Ground Cumin
2 Cloves of Garlic
1.5 tsp Ground Coriander
2 big handfuls of Chopped Coriander
Juice of half a Lemon
120g Gram or Chickpea Flour
Splash of Olive Oil
Roast the sweet potatoes for 45 minutes until just tender.
Once the potatoes have cooled peel off the skins.
Mash the sweet potatoes, cumin, garlic, corriander, lemon juice and flour in a large bowl and season.
Place in the fridge for 1 hour or the freezer for 30 minutes until the mixture firms up.
Spoon balls of the mixture onto an oiled tray and form roughly into ball shapes.
Sprinkle with sesame seeds
Bake on 200°C for 15 minutes until golden brown.
Serve with salad and a dash of Nando’s Perinaise or pop in a wrap for something different.