• Pre-heat oven to 180°C and line a baking tray with baking paper

Mash The Sweet Potato

• Wash, peel, and chop the sweet potatoes into cube sized pieces
• Add the sweet potato pieces to boiling water and boil for approximately 15 minutes, or until soft
• Drain the sweet potatoes and add to a large mixing bowl. Using a hand held masher, mash the sweet potatoes. Removing the lumps, until you have completely mashed the potato (no need to go overboard here)
• Drain the chickpeas and wash thoroughly. Add chickpeas to a separate bowl
• Using a handheld masher, fork, or your hands, roughly mash the chickpeas. Only mash the chickpeas very lightly. The goal is to have most chickpeas slightly mashed, but still holding the chick pea form
• Add chickpeas to the large mixing bowl with the mashed sweet potato
• Add the spring onion, parsley, lemon juice, salt, and all spices to the large mixing bowl as well. As you add each item, slowly mix through the mash to ensure even coverage
• Add the chickpea flour to the large mixing bowl. Again, do this slowly whilst folding the mixture to ensure even coverage
• Using a tablespoon measuring, scoop out even sized balls of the mixture and put on the baking tray. You may want to wet your hands a little bit to stop the mixture sticking to you. It should be quite sticky to touch
• Once you have evenly measured each ball. Pick each one up, lightly tossing between hands to create a smooth ball surface
• Put in the oven and bake for 15 minutes. The sweet potato falafels should start to turn a light brown, and form a very light crispy outer
• Remove from the oven and serve hot!