Turmeric & Sweet Potato Falafels

These turmeric and sweet potato falafels are a healthier take on this classic Middle-Eastern food.

Perfect for salads or sandwiches, these falafels tick every box!

Method

1. Scrub and chop the sweet potato and boil until soft with skin still included (approximately 10 minutes). Then drain and place in a mixing bowl.
2. Crush garlic and chop along with coriander leaves (as small as you can) with a sharp knife.
3. Add all ingredients into blender or food processor (EXCEPT the gram flour). Blend until most of the mixture is broken down. It doesn’t need to be totally smooth; it can be quite rustic.
4. Once blended add the gram flour and continue to mix in with a spoon. If you leave it on the side for a while (half and hour or half a day) then it will firm up a little making it slightly easier to roll.
5.  Chickpea moisture varies from batch to batch. The mixture should be soft and pliable, easy to roll into a ball in your hands. Take a heaped teaspoon worth of mixture and roll a small ball (this should be smaller than a golf ball). The delightful yellowness glow of the turmeric will rub off a bit on your hands. If you’d rather now yellow-out your hands then use extra gram flour to roll with. If your mixture is too soft to roll well, then add a little extra gram flour or use gram flour to roll in.
6. Place on a lightly oiled baking tray and bake in preheated oven at gas mark 6 or 7 (200˚C to 220˚C/ 400˚F to 425˚F) for approximately 30 minutes or until tanned.
7. Enjoy!