The kids will be...
mashing, squashing, shaping, squeezing

Great fun to make and delicious to eat! Serve with salads, couscous, rice - or just eat them as they are!


2 medium sweet potatoes

1 + 1/2 tsp ground cumin

2 small cloves of garlic, peeled and chopped

1 + 1/2 tsp ground coriander

2 handfuls of fresh coriander, chopped

Juice of half a lemon

A scant cup of chickpea flour

A sprinkling of sesame seeds, salt and pepper


1. Preheat the oven to 220 degrees C (425F) and roast the sweet potatoes whole until just tender – 30 minutes to 1 hour (depending on size).

2. Turn off the oven, leave the potatoes to cool, then peel.

3. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour into a large bowl.

4. Season well with salt and pepper, and mash until smooth with no large chunks.

5. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes.

6. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

7. Reheat the oven to 200C/400F.

8. Using your hands squash the mixture into falafel-y shaped balls and put them on a tray lined with parchment paper.

9. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.


Get the recipe's pdf  here: