This has become one of my favs - it's so easy and I love the fact you don't have to fry these tasty baked falafels.
The recipe comes from the wonderful blog 101cookbooks.com and is called Baked Sweet Potato Falafels.
Try these wrapped in pita bread with salad, as a nibble with yoghurt and mint dip, or on a anti-pasta or meze plate.
If you haven't cooked with chickpea flour before - you'll find it either in your local health foods shop or an even better bet is an Indian grocers - it may be called Chana Flour.
2 large kumara (orange is best but yellow or purple work to)
1 cup chickpea (chana) flour
2 cloves garlic (crushed)
1t ground cumin
1t ground coriander
Juice of 1 lemon
Salt and pepper
1T olive oil
Handful of chopped fresh coriander
Sesame seeds
Bake kumara at 200oC until well cooked. Remove from oven and peel off skin.
Mash kumara and with all other ingredients except sesame seeds.
Leave in fridge for at least an hour. Mixture should be firm enough to form into balls - if it is still to sloppy add a little more chickpea flour (the moisture level of the kumara can vary hugely).
Use a teaspoon to make balls on oiled baking tray and sprinkle with sesame seeds.
Bake at 180oC for 15-20mins - until browned (watch as the sugars in the kumara mean the bottoms burn easily).
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