21 Nov Sweet potato falafels with vegan caper mayonnaise
delicious as a starter or part of a lunch, these keep well for a few days in the fridge and can be frozen.
1 400g tin chickpeas, drained
1 small/medium sweet potato, peeled, sliced and steamed till just tender
3 tbsp gram flour
1 clove garlic, crushed
2 tbsp freshly chopped coriander
15 fresh mint leaves, chopped
zest of 1 lemon, chopped, and juice of 1/2 lemon
1 tsp ground turmeric
1 tsp ground cumin
1/4 tsp chilli flakes
1 tsp salt
1 tbsp sesame seeds
head of baby gem lettuce, split the leaves,wash and dried
Heat oven to gas 6 or 200C.
Put chickpeas, garlic, spices, herbs, salt, lemon juice and zest into the food processor and pulse a few times to mix but retain some texture.
In a bowl mash the sweet potato with the gram flour with a fork and then stir in the chickpea mix from the food processor.
Spoon small amounts into your hands, shape and place on kitchen paper on a baking tray, sprinkle with sesame seeds.
Bake for 30 minutes in middle of the oven and then leave to cool a little.
Serve with the lettuce and the caper mayonnaise on the side.
Vegan Mayonnaise with capers
100ml olive or rapeseed oil
50g soya milk
1 tbsp dijon mustard
1 tbsp honey or maple syrup if you are strict vegan
1 tbsp cider vinegar
1/2 tsp salt
2 tbsp capers, roughly chopped
Wizz all the ingredients except capers in a jug with a handheld blender or in a high speed blender till they are thick and homogenised. Spoon into a bowl and stir in the capers. Store in a glass lidded jar in the fridge to have with salads or as a dip.