0 Farmdrop products in this recipe
Pre-heat the oven to 200 degrees C.
Cook sweet potatoes for 40-60 minutes until soft - or pop in the microwave. Allow to cool.
Whilst the potato is cooling, make up the sesame dressing. In an empty jar (that has a lid) pop the juice half lemon, 3 tbsp tahini, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 clove minced garlic, 3 tbsp water. Shake vigorously and set aside for later.
In a high speed blender, empty the chickpeas and blitz to a fine dust. You may want to open up the blender to make sure the chickpeas aren't stuck to the blades, if so scrape off so it's milled evenly. Strain through a fine sieve and discard the bigger bits.
Once cool, scoop out potato from skins and combine with chickpea flour, garlic, cumin, coriander, salt, lemon juice, 1 tbsp olive oil. Pop into the fridge to chill for an hour - the mixture should be workable - sticky but not sloppy. Add a little more chickpea flour if necessary. Shape into balls. Drizzle with a little olive oil then roll in sesame seeds.
Pop falafel into the oven for 20 minutes until crispy on the outside.
Peel & finely slice the beetroot and ribbon the carrots. Place in a large bowl and dress with the sesame dressing just before you remove the falafel from the oven. Split the salad onto four plates and top with falafel and a little more dressing on top.
From the Larder
For the falafel: - 100g chickpea flour (140g chickpeas finely ground in a blender then sieved - you'll have a little extra & may need it to firm up the mixture later on, so keep some back) - 2 crushed garlic cloves - 1 tsp cumin - 1 tsp coriander - 1 tsp salt - 2 tbsp olive oil