Peel and chop the white onion. Peel the garlic cloves.
- 1 The night before you want to make the falafel, put the chickpeas in a large bowl with plenty of cold water and leave to soak overnight.
- 2 Heat the oven to 190°C/170°C fan/gas 5.
- 3 Put the squash and sweet potato on a baking tray, drizzle with the oil and toss to coat.
- 4 Bake for 25-30 mins, or until soft and beginning to caramelise.
- 5 Remove from the oven and leave to cool. Blitz in a food processor until almost smooth. Refrigerate.
- 6 When you’re ready to make the falafel, heat the oven to 200°C/180°C fan/gas 6.
- 7 Drain the chickpeas, then put in a food processor with the onion and garlic.
- 8 Blitz until you have a coarse, thick paste with very finely chopped pieces of chickpea still visible.
- 9 Be careful not to over-process or it will become too mushy – test by scooping a small amount into your hand and squeezing: it should hold its shape.
- 10 Tip the mixture into a large bowl, then add the prepared sweet potato and squash, spices, flour and baking powder.
- 11 Season with salt and mix until well combined. Cover, and chill in the fridge for 30 mins-1 hour.
- 12 With wet hands, roll the mixture into small balls (about 40g each) – don’t worry about the shape being too perfect. Roll each ball in the sesame seeds to coat lightly.
- 13 Line a baking tray with baking parchment and lightly grease with oil.
- 14 Place the falafels on it and bake in the oven for 25 mins (or until crisp and golden all over), turning once or twice. Serve hot.
- 15 These will also keep in the fridge for 2-3 days; just reheat in the oven before serving.