Sweet Potato and Corn Falafels

Step 1

Pierce the sweet potato and place in the microwave on high for 10 minutes or until soft through. If you don't have a microwave, peel and then boil until soft.

Step 2

Place the oats in a food processor and blitz until it resembles flour. Add the drained chickpeas, roughly chopped onion and garlic. Blitz until chickpeas are mostly broken down. I like to leave some chunky bits.

Step 3

Transfer them mixture to a bowl and add the remaining ingredients. Once the sweet potato is cooked, cut in half lengthways and scoop out the flesh. Add to the bowl and mix everything together.

Step 4

Pop the mixture in the fridge for half hour to firm up if it seems too soft. If the mixture seems too wet, add a little flour. If it's dry add a little water.

Step 5

In a large saucepan/skillet heat a thin layer of oil on medium heat.

Step 6

Take a tablespoon of mixture roll into a ball and place on a plate. Repeat until all the mixture had gone.

Step 7

Place 6-8 falafels in at a time, or however many you can fit it whilst allowing space around them.

Step 8

Flatten them down with the back of a spatula and cook on each side for 3-4 minutes until golden brown.

Step 9

Keep cooked falafels in an oven on low heat whilst the others cook.

Step 10

Best eaten fresh but will keep in the fridge for 3-4 days in an airtight container.