Sweet Potato Falafels with Harissa Dip

Serves 4 / Makes 12

INGREDIENTS:

2 medium sweet potatoes, weighing about 700g
(1lb 9oz)

11⁄2 teaspoons ground cumin 2 garlic cloves, crushed

11⁄2 teaspoons ground coriander

2 tablespoons freshly chopped coriander

1 tablespoon freshly squeezed lemon juice

125g (41⁄2oz) chickpea flour 1 tablespoon olive oil

sea salt and freshly ground black pepper

FOR THE HARISSA DIP
1 tablespoon harissa paste 200ml (7fl oz) Greek yogurt juice of 1⁄2 lemon

1 dessertspoon fresh mint, chopped, plus extra sprigs to serve (optional)

METHOD:

1. Preheat the oven to 200°C/400°F/gas mark 6.

2. Place the sweet potatoes on a baking tray and roast for 45 minutes or until tender. Remove from the oven and leave the sweet potatoes to cool, then peel them.

3. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour in a large bowl. Season well with salt and pepper and mash until smooth. Shape into 12 small patties and place in the fridge for an hour to firm up.

4. Place a frying pan over a medium heat and add the oil. When the oil is warm, add the falafels and brown on each side. Reduce the heat and allow to warm through for about 10 minutes.

5. To make the harissa dip, place all the ingredients in a small bowl and whisk together. Season with salt and pepper to taste.

6. Serve the sweet potato falafels on warm plates with a dollop of the harissa dip and a sprig of fresh mint, if you wish. Any leftover dip will keep in the fridge for up to a week.