Serves 2 (makes 6)
INGREDIENTS:
2 medium sweet potatoes, 700g
1 ½ teaspoons ground cumin
2 cloves of garlic, crushed
1 ½ teaspoons ground coriander
2 tbsps fresh coriander, chopped
1 tbsp lemon juice
120g chickpea flour
Extra virgin olive oil
For the Harissa Dip
1 tbsp harissa
250ml Greek yogurt
Juice of ½ lemon
1 dstsp fresh mint, chopped
Sea salt and freshly ground black pepper
METHOD:
Roast the sweet potatoes for 45 minutes. Remove from the oven and allow the sweet potatoes to cool, then peel them.
Place the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour into a large bowl. Season well, and mash until smooth. Shape into 12 small patties and place in the fridge to firm up for an hour.
Place a frying pan over a medium heat and add one tablespoon of olive oil. When the oil is warm add the falafels and brown on each side. Reduce the heat and allow to warm through, for about an hour.
Make the harissa dip by placing all the ingredients in a small bowl and whisking together.
Serve the sweet potato falafels on warms plates with a dollop of the harissa dip.
