This Middle-Eastern sweet potato falafel dish is a new twist on an old favourite, making it both healthier and sweeter.
Preheat the oven to gas 7, 220°C, fan 200°C.
Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking sheet. Bake for 20 minutes (stirring halfway), or until soft and caramelised.
Meanwhile, heat the remaining olive oil in a small frying pan, add the sliced onion and soften over a medium heat for 5 minutes. Add the cherry tomatoes and cook for 5 minutes more. Stir in the couscous, add enough water to barely cover, then bring to the boil. Remove from the heat, cover and set aside for 5 minutes.
Using a food processor or a potato masher, roughly combine the chickpeas, cumin, half the chopped herbs and the cooked sweet potato. Form into 12 patties or rounds and spread out on a baking sheet lined with nonstick baking paper. Bake for 15 minutes, or until browned.
Stir the remaining chopped herbs through the couscous and season to taste. Serve with the baked falafels, a handful of salad leaves and a large spoonful of houmous.
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