2 medium sweet potatoes
60g sesame seeds
2 tbsp plain flour
1 x 400g tin of chickpeas, rinsed and drained
1 onion, finely chopped
4 garlic cloves, crushed
1 tbsp turmeric
1 tsp cumin
1 tsp ground coriander
2 tbsp lemon juice
1 tbsp fresh parsley, chopped
½ tsp salt
1 tsp black pepper
- Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
- Pierce the sweet potatoes a few times with a fork and bake for one hour or until soft throughout. Allow to cool completely. Meanwhile, coat a large baking tray with cooking spray and pour the sesame seeds into a shallow bowl.
- Cut the cooled sweet potatoes in half. Use a spoon to scoop out the flesh into a large bowl, then mash with a fork.
- Add the flour, chickpeas, onion, garlic, turmeric, cumin, coriander, lemon juice, parsley, salt and pepper. Continue to mash with a fork until well combined and smooth in consistency.
- Using your hands, a melon baller or tablespoon, form the mixture into small balls. Roll gently in the sesame seeds, then place on the prepared baking tray, spaced 4-5cm apart. Place the falafels in the fridge for at least 45 minutes to firm up.
- Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5. Remove the falafels from the fridge and flatten the balls slightly with the back of a fork. Bake for 8-10 minutes or until golden and crisp.
- Enjoy in a salad or in pittas or wraps with lettuce, cucumbers, tomato and tzatziki.
Per serving: 276kcals, 9g fat (1.3g saturated), 42.7g carbs (9.7g sugars), 8.6g protein, 8.5g fibre, 0.355g sodium