This is a very tasty and delicious recipe, one that kids and teenagers love. It's easy to make and the mix will keep for 3 days in the fridge. We usually make the mix into burger-shaped patties and serve one per person, but sometimes we make it into small bite-size balls - they end up crispier when smaller!

Ingredients

  • 500g sweet potatoes
  • 3 cloves of garlic
  • 1 x 400g tin of chickpeas
  • Juice of 1 lemon
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • A pinch of cayenne pepper or chilli powder (if you like it hot, add 1/2 teaspoon cayenne)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tsp salt
  • 2 tblsp tamari, bragg liquid aminos or soy sauce
  • 10–12 scallions or 6 spring onions
  • 1 small red onion
  • 1 small bunch of fresh parsley
  • 1 small bunch of fresh coriander
  • 3 tsp cumin seeds
  • 2 tblsp sesame seeds
  • For the Red Pepper Relish
  • 1 medium onion
  • 2 red peppers
  • 1 x 400g tin of chopped tomatoes
  • 2 tblsp apple cider vinegar or any white vinegar
  • 1 tblsp agave syrup or honey
  • 1/4 teaspoon chilli powder
  • 1 tsp salt
  • 1/2 teaspoon freshly ground black pepper

Method

This is a very tasty and delicious recipe, one that kids and teenagers love. It's easy to make and the mix will keep for 3 days in the fridge. We usually make the mix into burger-shaped patties and serve one per person, but sometimes we make it into small bite-size balls – they end up crispier when smaller! 

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Cut the sweet potatoes into bite-size pieces (no need to peel them). Peel and finely chop the onion (for the relish), and deseed and roughly chop the red peppers. Peel and finely slice the garlic. Drain the chickpeas and rinse them thoroughly.
  3. Put the sweet potatoes on one baking tray and the onion and peppers on another. Put both trays into the oven and bake for about 25 minutes, or until the sweet potatoes are soft. The onions and peppers are even better baked for about 5 minutes longer, to dry them out and intensify the flavours, but if it's easier, take them out together. Leave the oven turned on, as you will be using it later.
  4. Put the sweet potatoes into a large bowl and add the chickpeas, garlic, lemon juice, cumin, coriander, paprika, cayenne, black pepper, salt and tamari. Either blitz the mix together, using a stick blender or food processor, or simply mash with a potato masher. Make sure everything is mixed thoroughly and that there are no big lumps left.
  5. Finely chop the scallions or spring onions, red onion and fresh herbs and add to the mixture along with the cumin seeds. These will add texture and colour as well as flavour. Mix well.
  6. Divide the mixture into four and form each portion into a large burger-shaped cake or patty. Sprinkle the sesame seeds on a plate, then turn the cakes over in the seeds until they are coated on both sides. Place the patties on a baking tray and bake for 15–20 minutes – to get them extra crisp, flip them over halfway through.
  7. Put the baked red peppers and onion into a medium pan on a high heat along with the tinned tomatoes and the rest of the relish ingredients. Once the mixture starts to boil, reduce the heat and simmer for 10 minutes. Blend the mixture together and your relish is ready to serve.
  8. Serve the falafel cakes with the relish on top. They also go great with hummus, toasted pitta breads and a fresh green salad.