Sweet Potato Falafel

Ok, i'm sure some of you can guess where this came from, the same place as the last two posts...Something I like to do with traditional falafel, and i'm sure this would be good as well, is make small balls and throw them into salad with cucumbers, tomatoes, olives, and anything that I feel like throwing in there.

Baked Sweet Potato Falafel

2 medium sweet potatoes (orange inside), around 1 1/2 pounds in total
1 1/2 tsp ground cumin
2 small cloves of garlic, chopped
1 1/2 tsp ground coriander
2 big handfuls of fresh cilantro, chopped
Juice of half a lemon
a scant cup chickpea flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.

Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. 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).

Reheat the oven to 400F. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.