This is a variation on the classic chickpea falafel, the addition of sweet potato results in a sweeter velvety textured falafel. Read my blog on frying – as this will ensure your falafels are perfect, light and crispy – and crucially don’t fall apart! Serve as a starter with a cucumber and mint dip, stuffed with salad in pita or flat bread, or to accompany tagines and Middle Eastern flavoured dishes.
Remember to soak the chickpeas overnight. To read my blog on frying the perfect falafel see here
For a link to Cucumber and Mint Raitha click here