These tasty morsels are deliciously wholesome and cheap to make. They are the perfect Summer picnic lunch or evening family meal. Jazz them up with a wholemeal pitta, salad and some mint and yoghurt dressing and kids will love them too.
400g cooked chickpeas (1 can)
250g baked sweet potato (about 2 medium)
Juice from 1 lemon
2 cloves of garlic
2 handfuls of spinach
2 tsp cumin
1 handful of chopped fresh coriander or parsley
Salt and pepper
Bake the sweet potatoes whole until soft and tender (around 40 minutes). I soak my chickpeas over night and boil to cook, but you can also use a tin for ease. Bash the cooked baked potatoes and the chickpeas with a potato masher until roughly combined.
In a frying pan, cook the garlic in a little olive oil and then add the cumin and the spinach plus a dash of water. After a few minutes, when the spinach and garlic have cooked and you can smell the aroma from the cumin, remove from the heat and add to the sweet potato and chickpea mash mixing thoroughly.
Season with the lemon juice, salt, pepper and chopped coriander. Taste to make sure you’re satisfied with the flavour. Now form the dough into balls – I made 17 with this quantity. You can place the falafel on a lined baking tray, pressing it down ever so slightly, and bake in the oven for 20 minutes (gas mark 6). Or if you prefer them crispy like me, fry in a little olive oil for a couple of minutes on each side.
Serve with Tahini and yoghurt sauce made by mixing 2 tbsp of natural yoghurt with 2 tbsp of tahini (peanut butter works well here too), a crushed clove of garlic, 1 tsp of tomato ketchup, salt, pepper and chopped fresh mint. Summer heaven.