BAKED SWEET POTATO FALAFEL

if you are partial to middle japanese food like me, then you will LOVE these candy potato falafel. they're sincerely scrumptious, nutritious, awesome flexible and can make any meal greater pleasant and exciting!

save introduced falafel just do no longer reduce it for me i’m afraid – I always find that they are dry, tasteless and greater regularly than no longer the ingredient list is as long as my arm! So, I opt for make my own, which you may think seems like a piece of a faff, however I promise you it certainly isn’t! This recipe is surely super easy, fantastically mess unfastened and SO really worth attempting. One chunk of those sweet potato falafel, and  any issue else will seem insufficient.

you recognize right here on Georgie Eats i really like to maintain it healthful, so these candy potato falafel are baked and now not fried. however do no now not worry! they are simply crispy on the outside and simply as deliciously squidgy on the internal as traditional falafels, however an entire lot higher for you. i like coating the outdoor of those with sesame seeds for additonal crunch and texture, but also because it just makes them look so quite!

Ingredients :

• 600 g (about 2 medium) sweet potatoes
• 400 g (1 can) chickpeas drained and rinsed
• 3 cloves garlic finely chopped
• 1 tsp sea salt
• 1 tsp cumin
• 1 tsp ground corriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 20 g (small handful) fresh corriander roughly chopped
• 40 g (1/3 cup) sesame seeds
• 1 tbsp extra virgin olive oil

Instructions :

1. Preheat the oven to 180°c fan/200°c/390°f.
2. Place the whole sweet potatoes onto a baking tray and bake in the oven for 1 hour until very soft.
3. While the sweet potatoes are baking, add the chickpeas and garlic into a food processor and pulse until the chickpeas are broken up and starting to resemble mash (You can use a fork to mash the chickpeas here, it will just take a little longer). Empty the mixture into a large bowl.
4. Once the sweet potatoes are soft allow them to cool for 15 minutes before using your hands to peel away the skin (this should be very easy if the potatoes have cooked for long enough). Add them into the bowl with the chickpea mixture along with the salt and all the herbs and spices. Use a fork to throughly mash and combine everything together. 
5. Empty the sesame seeds onto a plate and line and lightly oil a baking tray.
6. Using your hands, make small golf ball sized patties of the sweet potato falafel mixture before rolling in the sesame seeds and placing on the baking tray (If you would like extra crispy falafels, you can brush the tops with a little extra oil). Bake in the preheated oven for 40-45 minutes until golden brown and crispy.