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Baked sweet potato and butternut falafels

  • Timer Prep 25 min
    Cook 50 min
  • Chart 145.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Peel and chop the white onion. Peel the garlic cloves.

Method

  1. 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. 2 Heat the oven to 190°C/170°C fan/gas 5.
  3. 3 Put the squash and sweet potato on a baking tray, drizzle with the oil and toss to coat.
  4. 4 Bake for 25-30 mins, or until soft and beginning to caramelise.
  5. 5 Remove from the oven and leave to cool. Blitz in a food processor until almost smooth. Refrigerate.
  6. 6 When you’re ready to make the falafel, heat the oven to 200°C/180°C fan/gas 6.
  7. 7 Drain the chickpeas, then put in a food processor with the onion and garlic.
  8. 8 Blitz until you have a coarse, thick paste with very finely chopped pieces of chickpea still visible.
  9. 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. 10 Tip the mixture into a large bowl, then add the prepared sweet potato and squash, spices, flour and baking powder.
  11. 11 Season with salt and mix until well combined. Cover, and chill in the fridge for 30 mins-1 hour.
  12. 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. 13 Line a baking tray with baking parchment and lightly grease with oil.
  14. 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. 15 These will also keep in the fridge for 2-3 days; just reheat in the oven before serving.