Baked Sweet Potato Falafels
2 medium sweet potatoes (orange inside), around 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 ts dried mint (I bet it would be great with fresh too!)
Juice of half a lemon
a scant cup (120g) chickpea flour
oil for frying
a sprinkling of sesame seeds (optional)
salt and pepper
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 coriander, mint, 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).
Make the mixture into falafelly looking things and fry them until they are golden brown.
Sprinkle with sesame seeds if desired.
Makes about 18 falafel, enough for 4 - 6.