Sweet potato falafel

Makes 24
15 minutes

Ingredients

Sweet potato falafels

  • chickpeas, 1/2 a tin, drained
  • 125g of broad beans, podded
  • 5 garlic cloves
  • 5 spring onions, finely chopped
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp cayenne pepper
  • 1 knob of fresh ginger, grated
  • 1 handful of fresh coriander, finely chopped
  • 1 handful of flat-leaf parsley, finely chopped
  • 1 bunch of mint, finely chopped
  • 1 tsp baking powder
  • 1 lemon, zest and juice
  • 1 tsp salt
  • black pepper
  • 2 tbsp of gram flour
  • 125g of sweet potato, finely grated
  • sunflower oil, for frying

Method

1
Place all the ingredients – except for the sweet potato – in a blender and pulse until fairly smooth, but still chunky in places
2
Fold through the sweet potato until fully incorporated. Transfer to a large bowl, cover with cling film and place in the fridge to chill for 1–2 hours
3
Using the palm of your hand, roll the mixture into small balls about the size of a golf ball
4
Heat the oil in a wide, heavy bottomed saucepan to 180˚C
5
Carefully lower the falafels into the oil with a slotted spoon. Leave for about 1 minute before turning over. Once the falafels are a rich golden brown, carefully remove them from the oil with a slotted spoon and drain on kitchen paper
6
Serve with salad leaves and tahini sauce, in or out of a toasted pitta bread pocket (gluten-free pittas are available in most supermarkets)