Not real falafels, but falafel-shaped, nutty, gently spiced and very tasty. Perfect stuffed into a toasted pitta with a bit of lettuce, some smoked hummous and a couple of green olives
- 2 large sweet potatoes
- 2 handfuls fresh coriander, finely chopped
- 1 large carrot, grated
- 3 spring onions, finely chopped
- 125g gram flour
- 100g shelled pistachios, roughly chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp smoked paprika
- 1 tsp cinnamon
- ½ tsp garlic powder
- Salt and pepper
- Prick the sweet potatoes and heat in the microwave for 5-10 mins until soft
- Mix the rest of the ingredients in a large bowl
- Scoop the sweet potato flesh out of its skin and mix in thoroughly
- Scrunch the mixture together into a large ball with your hands, and then place in a covered bowl in the fridge for 30 mins
- Pre-heat oven to 180C fan (200C) and line an oven tray with baking paper
- Take the falafel mixture out of the fridge and, with your hands, roll pieces into golf balls then flatten slightly into falafelly shapes
- Drizzle with olive oil and bake for 18-20 mins until crisp on the outside. Of course you could also shallow fry these if you’d prefer, or of course deep fry
- Serve at room temp
Sophie cooks 