2medium-sized sweet potatoes, halved(I used a mixture of orange and purple sweet potatoes)
For the falafel:
1tablespoonoil(olive, vegetable, rapeseed or coconut)
1onion, diced
Handful of fresh coriander (cilantro), roughly chopped(or sub 1 teaspoon dried coriander)
¼teaspoonsweet paprika
¼teaspoonground cumin
¼teaspoonground turmeric
Salt + pepper, to taste
400g(14oz) tin of chickpeas, drained and rinsed
Instructions
For the sweet potatoes:
Lay out sweet potatoes face-down on a baking tray (lined with baking paper) and bake in an oven at 180 degrees Celsius (350 degrees Fahrenheit) for around 30 minutes, or until soft enough to easily pierce with a fork
For the falafel:
Heat up oil in a frying pan
Add onions and fry for 10 minutes or so, until soft and slightly caramelised
Meanwhile, either purée the chickpeas in a food processor or using a hand blender, or mash them up using a fork or a potato masher (depending on what kind of texture you prefer, and what equipment you have on hand!)
Add the spices, salt and pepper, coriander and chickpeas to the pan once onions are soft
To serve:
Lay out sweet potatoes on a plate, cover with the falafel and drizzle over sauce of choice*