Makes 1820

500g sweet potato, peeled and cut into 2.5cm pieces

2 x 400g cans chickpeas, rinsed and drained

2 tsp ground cumin

1 garlic clove, crushed

1 long red chilli, chopped

1 tsp sea salt

1⁄3 cup coriander leaves, chopped

1⁄2 tsp ground turmeric

1 Tbsp olive oil

250g (1 1⁄2 cups) glutenfree flour

135g (1⁄2 cup) hulled tahini

Black and white sesame seeds, for coating (optional)

Olive oil spray (optional)

To serve (optional)

Hummus

Salad of your choice Sriracha chilli sauce Pita bread

Lemon wedges Pickled red onion

Method

Preheat the oven to 180degC fanforced. Line a baking tray with baking paper.

Bring a large saucepan of water to the boil over high heat, add the sweet potato and boil for 20 minutes or until soft.

Drain, then transfer to a food processor. Add the chickpeas, cumin, garlic, chilli, salt, coriander, turmeric, olive oil, flour and tahini and blend until smooth.

Transfer the falafel mixture to a large bowl. Sprinkle the sesame seeds (if using) on to a flat plate.

Using wet hands, roll heaped tablespoonsized portions of the falafel mixture into balls, then roll in the sesame seeds to coat.

Place on the prepared tray and spray with olive oil, if desired. Transfer to the oven and bake for 30 minutes or until golden and slightly crisp.

Serve the falafels on their own with some hummus or with your favourite salad, sriracha, pita bread, lemon wedges and pickled red onion.

Any leftover falafels will keep in an airtight container in the fridge for up to three days. Alternatively, freeze the uncooked falafels for up to three months. Cook from frozen and increase the baking time to 35–40 minutes.