If you’ve never been to Leon you’re missing out, they’re a small chain of London based resaurants and they make food “naturally full of flavour and goodness with seasonal ingredients, olive oil and fresh herbs and spices” yum!
They recently released the Leon cookbook which you will all be running out to buy once you’ve tried this recipe for sweet potato falafel:
2 medium sweet potatoes (orange inside), around 700g in total
1½ tsp ground cumin
2 small cloves of garlic, chopped
1½ tsp ground coriander
2 big handfuls of fresh coriander, chopped (about 30g)
Juice of half a lemon
120g gram flour
A splash of olive oil
A sprinkling of sesame seeds
Salt and pepper
(Makes about enough for four – I made a bakers dozen)
1-2. Get your ingredients ready. Preheat the oven to 220C/425F and roast the sweet potatoes whole until just tender ( about 45 minutes to 1 hour). Turn off oven, leave the potatoes to cool, then peel.
3. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram flour into a large bowl.
4. Season well, and mash with your hands until smooth with no large chunks. (I was too eager to eat so i missed this bit out but you’re supposed to stick it 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 gram flour if necessary (the water content of sweet potatoes varies enormously).
5. Reheat the oven to 200C/400F. Using a couple of soup spoons 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.
6. Serve up for eating! We had ours with brown rice, sprouting broccoli and to celebrate the beginning of the british asparagus season; steamed asparagus (they’re also really good with a bit of aïoli if they’re a bit dry for your liking).