Sweet Potato Falafel

8 Apr

Ingredients

3-6 Sweet potatoes (depending on size)
1 tin chickpeas
1 tsp garlic powder
2 tbsp Brock and Morten garlic rapeseed oil
2 tsp ground coriander
1 tsp cumin
1 handful of chopped fresh coriander
1tbsp lemon juice or Brock and Morten lemon rapeseed oil
100 grams plain flour

Method

Add the sweet potatoes to a baking tray and drizzle with the garlic oil. Roast in the oven at 180 degrees until the potatoes have gone completely soft inside.

Once the potatoes are cool scoop out the soft centres and add to a large bowl. Add in the drained chickpeas and mash together with a potato masher.

Add the garlic powder, ground cumin, fresh coriander, lemon rapeseed oil, flour and ground coriander to the mashed mixture and mix together well.

Roll the mixture into balls and add to a baking tray lined with parchment. This mixture should make around 6 large or 10 small balls. Bake for between 30 minutes to 45 minutes depending on the size of the balls. Or until golden on the outside. Move the balls around during cooking to make sure the cooking is even on each side.

Serve with salad, pitta or a big dip of Brock and Morten Mayonnaise