This is a surprisingly simple recipe which also turned out to be a great way to entertain my children. We had lots of fun mashing, smashing, mixing and shaping these delicious falafel and that was before we’d even got round to dreaming our own individual pitta creations! These are also a great low-fat alternative to the deep-fried version, but are just as versatile. The Cashew houmous was a made-up-at-the-time idea, but the nutty texture worked really well in contrast to the sweet potato.
Makes 12 Falafel / Serves 4
2 medium sweet potatoes
2 cloves of garlic, finely chopped
2 tsp ground coriander
2 tsp ground cumin
100g gram flour
2 tbs lemon juice
2 tbs olive oil
Small handful of fresh coriander, roughly chopped
For the Houmous;
1 x 400g can of Chickpeas, rinsed and drained
1 clove of garlic, chopped
2 tbs extra virgin olive oil
1 tsp ground cumin
1 tbs tahini
50g cashew nuts
1. Preheat the oven to 200C.
2. Prick the sweet potatoes all over with a fork then microwave for 10 minutes until soft, turning over half way through. Allow to cool then peel.
3. In a large bowl add the sweet potato, garlic, spices, lemon juice and flour, season well then mash together.
4. On a floured surface, form the mash into the size of table tennis balls and lightly dust with flour. Place on an oiled baking sheet and place in the oven for approximately 30 minutes, turning once halfway through, until light brown.
5. To make the houmous, place all of the ingredients into a food processor and blend well. Add a little water during the mixing if too dry. Dust with smoked paprika to finish.
6. Serve the falafel in warmed halved pittas with a green salad and a large dollop of the houmous.