I Could Eat It Everyday Food
Back in 2011 when I was back home visiting Australia my friend Michelle was telling me about the Leon restaurants in the UK and showed me her copy of the their cookbook. The recipe which immediately caught my eye was for Sweet Potato Felafel. Fortuitously my mother had previously planted a sprouting sweet potato and earlier that week we had harvested over 5kg of them.
So I made the felafel for our engagement party, and amongst talking and chatting and smiling I didn’t really get to taste them.
But I knew that I wanted to make them again. Luckily I found a copy of the recipe on 101 Cookbooks and I’ve made it repeatedly. Unless I’m cooking for a large group I find that it makes more sense to prepare the felafel, roll them in sesame seeds and then freeze them on a baking tray before packing and freezing. Then when dinner comes around I preheat the oven to 180°c, and cook 3 felafel per person for about 20 minutes while I prepare a crunchy salad and herbed yoghurt.
I had some beetroot from our organic box that needed to be used, so the last time I baked the sweet potatoes I also roasted the beetroot and made an experimental bright pink batch of felafel to go with the original orange ones. Beetroot doesn’t smoosh as easily as sweet potato so I diced it before mixing it with the chickpea flour and spices. Next time I’m going to try grating or blending the beetroot first and seeing how that works before publishing a recipe.
The taste of the beetroot felafel was a little different, maybe slightly brighter than the dull sweetness of the sweet potato, but definitely worth trying.