Ingredients

2 medium-sized sweet potatoes
½ tightly packed cup/30 g cilantro/ coriander
3 tightly packed cup/25 g flat-leaf parsley leaves
2 large scallions/ spring onions, roughly chopped
3 garlic cloves, peeled
1 teaspoon ground cumin
1 teaspoon ground coriander
4 teaspoon cayenne pepper
1 teaspoon baking powder
½ cup/60 g gram/ chickpea flour
Sesame seeds, to sprinkle (optional)
Salt, to taste
Falafel really are the best; a vegan treat even the most ardent meat eater enjoys-thanks to an association with late night visits to the kebab house. Make a batch in advance and reheat the next day.

Instructions

1.Preheat the oven to 425°F/220°C/Gas 7
2.Poke the sweet potatoes with a fork a couple of times and roast for 40-60 minutes until soft. Remove from the oven and let cool.
3.Once cooled, peel off and discard the skin. Put the cilantro/coriander, parsley, scallions/ spring onions, and garlic in a food processor and pulse until everything is finely chopped.
4. Alternatively, finely chop with a knife. In a large bowl, mash the sweet potato flesh with a fork or masher until smooth.
5. Season with salt, add the spices, baking powder, and gram/chickpea flour and stir quickly with a spatula or hand-held mixer until well combined.
6.Stir in the herb, onion, and garlic mixture until evenly distributed. Let the dough rest in the fridge for 20 minutes.
7.Preheat the oven again to 400°F/200°C/ Gas 6.
8.Scoop out portions of dough with a spoon and then lightly roll into golf-ball- size spheres using damp hands to prevent sticking.
9.Put the falafel on the prepared baking sheet and sprinkle with sesame seeds, if using.
10.Bake in the oven for 15-20 minutes until golden on the side touching the baking sheet.
11.To serve, combine some diced cucumber, fomato, sliced red cabbage, and parsley in a bowl with the fresh lemon juice and a liffle salt and pepper.
12.Serve the falafel with the cucumber-cabbage salad and hummus, either in a bowl or packed into a pita bread. 1

Falafel really are the best; a vegan treat even the most ardent meat eater enjoys-thanks to an association with late night visits to the kebab house. Make a batch in advance and reheat the next day.

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