Sweet Potato Falafels

Serves 4

1 medium sweet potato

2 tsp. coconut oil

1 onion, diced

2 cloves garlic, minced

1.4 oz. (40g) rolled oats

2x 14 oz. (400g) cans

chickpeas, drained

1 tsp. cumin, ground

1 tsp. smoked paprika

1 tsp. salt

½ tsp. black pepper

¼ tsp. chili powder

2 tbsp. tomato paste

4.6 oz. (130g) can sweet corn, drained

1 oz. (30g) cilantro, chopped

What you need to do

Preheat the oven to 390°F (200°C). Line a baking sheet with baking paper.

Pierce the sweet potato with a fork and microwave it for 10 minutes on high, until soft.

Heat the coconut oil in a pot and sauté the onion for 2-3 minutes. Add the garlic and cook for a further minute, then set aside.

Place the rolled oats into a food processor and blitz to form a flour. Add in the chickpeas, onion and garlic, cumin, smoked paprika, salt, pepper, chil, and tomato pastei. Process into a coarse mixture and transfer into a bowl.

Scoop out the soft flesh of the sweet potato and add to the bowl. Next add the sweet corn, cilantro and mix well until combined.

Refrigerate for 30 minutes to firm up the dough.

Use your hands to form the dough into 20 balls and place them on the lined baking sheet. Flatten each ball to form a patty, and bake in the hot oven for 15 minutes. Remove from the oven, flip the patties over and bake for a further 10 minutes until golden.

Serve the falafels with your favorite hummus, vegetables, salad or toasted pitas.