Sweet potatoes in India are different to the ones we get at home, (and home being anywhere else we’ve ever been) in that they are not orange but white, which is one thing but the really odd thing is that they turn black right after you peel them. This goes away once cooked and does not effect the taste but just another thing that is quite unusual here.
I’m not usually keen on falafels as I find the normal ones heavy and also a kind of lame vegetarian option. These baked ones are not only delicious, sweet and crunchy and spiced but are easy, and healthy. They are perfect for entertaining served as part of a mezze with pita bread, chilli sauce, tahini sauce, red cabbage salad, pickles, dolmades etc.
We’ve seen the recipe on a few blogs who mention the original source as Leon, the London cafes that serve fresh, fast food and was one of the first places we went together when we first met. This is Adam’s adaptation after taking a look at a few other inspirations.
Baked Sweet Potato Falafels
(makes about 15 small falafels)
2 medium sweet potatoes washed and dried (orange if you can get them)
1.5 tsp ground cumin
1.5 tsp ground coriander
1/2 tsp salt
Pinch fresh ground black pepper
1/2 cup chopped fresh coriander leaves
Juice of half a lemon
1 cup chickpea flour (also known as began or gram flour)
1 tbsp olive oil
3 tbsp sesame seeds
- Preheat oven to 180 C / 400 F.
- Place the whole sweet potatoes into the oven and roast for 45 minutes to 1 hour.
- Remove from the oven, cool, peel and place them into a large bowl, mash them with a fork until smooth.
- Add the seasonings, coriander leaves, lemon juice and chickpea flour and mix well well.
- Place the mixture in the fridge for at least half an hour, at this point it should be sticky but not too wet.
- Form the mixture into balls just a bit larger than a walnut then flatten a bit and dip in sesame seeds on both sides. Place on a baking sheet and drizzle the olive oil over them
- Place in an oven heated to 200 C / 400 F and bake for 15 to 20 minutes turning once, until golden brown.