Depending on how hungry everyone is, you may have leftover falafels. Serve warm for lunch the next day stuffed into pita breads with plain yoghurt and salad.
Serves: 4
INGREDIENTS
500 grams sweet potato, cooked
400-gram tin cooked chickpeas, drained and rinsed
1 large egg
1 teaspoon each ground coriander and cumin
½ teaspoon ground turmeric
½ cup packed coriander, plus extra for garnish
¾ cup chickpea flour (garam flour)
finely grated zest 1 lemon
sea salt and ground pepper
To cook
sesame seeds, for sprinkling
Serving suggestions
Spiced Coconut and Tomato Sauce (see recipe below), sliced spring onions and chopped cherry tomatoes, coriander, lime wedges, naan breads or hot brown rice
Spiced Coconut and Tomato Sauce
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 tablespoon mild curry powder
1 teaspoon each ground ginger, cumin and turmeric
1 teaspoon sambal oelek or other chilli paste
400ml-tin coconut cream
6 medium vine tomatoes, halved, seeds squeezed out and roughly chopped
METHOD
Preheat the oven to 180°C fan bake.
Falafel: Place all the ingredients in a food processor and season generously with salt and pepper. Pulse to combine.
Using two teaspoons, scoop out heaped spoonfuls and place on a lined baking tray. Leave them looking rustic. Sprinkle with sesame seeds and bake for 20 minutes.
To serve: Spoon the Spiced Coconut and Tomato Sauce into shallow bowls and top with the hot falafel. Serve with warm naan bread and garnishes.
Spiced Coconut and Tomato Sauce
Put the oil, onion, garlic and all the spices in a sauté pan. Cover and cook for 10 minutes until soft, adding a splash of water when needed to keep the spices from catching. Stir in the coconut cream and ½ cup water and bring to the boil. Simmer for 15 minutes then stir in the tomatoes and cook for a few minutes until just soft.
Cook's note: I like to roast the sweet potatoes for the falafel. Peel and slice into 2cm pieces, toss with oil, salt and pepper and roast until very tender. Cool before using.
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