2 medium sweet potatoes
1 ½ tsp ground cumin
2 cloves garlic, crushed
1 ½ tsp ground coriander
2 handfuls fresh coriander, chopped
½ lemon, juiced
2 cups chickpea flour (besan or gram flour)
4 tbsp sesame seeds
Pinch of salt
Pre-heat oven to 220oC and roast the sweet potatoes until tender, approximately 30 minutes – 1 hour. Turn the oven off and leave the sweet potatoes to cool. Once cool, peel.
Mix the sweet potatoes, cumin, garlic, ground coriander, fresh coriander, lemon juice and chickpea flour into a large bowl. Season with a pinch of salt and mash until smooth with no large lumps. Place in the freezer for 30 minutes.
Reheat the oven to 200oC. Line a baking tray with baking paper.
Shape the cooled mix into rounds using two soup spoons and roll lightly in sesame seeds. Place onto the baking tray and bake in the oven for approximately 15 minutes or until golden.
Serve with flat bread, salad and minty yoghurt sauce.
For the lunchbox, serve the falafel in a fresh wrap. Pack the salad and yoghurt sauce separately.
2 serves of vegies in each serve of this recipe.