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Preheat the oven to 200°C. Bake your sweet potatoes whole in the oven for 40-60 minutes until soft inside. Alternatively, prick with a skewer and pop in the microwave for around 10-15 minutes. Allow to cool completely.
Whilst the potato is cooling, make the sesame dressing. In an jar or tub (with a lid), pop the juice from 1/2 the lemon, tahini, soy sauce, rice vinegar, 1 garlic clove and 3 tbsp water. Shake vigorously and set aside for later.
In a high speed blender, blitz the dried chickpeas to a fine powder, scraping down the sides frequently to make sure the chickpeas aren't stuck to the blades and everything is milled evenly. Strain through a fine sieve and discard the bigger bits.
Once the potatoes are cool, scoop out the flesh from skins and add to a mixing bowl. Pour in most of the chickpea flour you just made with the remaining garlic cloves, cumin, most of the coriander (reserving a little to scatter over salad later), the juice from the remaining 1/2 lemon, 1 tbsp olive oil and seasoning. This mixture should be workable and slightly sticky but not sloppy, so add a little more chickpea flour if necessary. Pop the mixture into the fridge to chill for at least 30 minutes.
Remove the falafel mixture from the fridge and roll into golf ball sized rounds - you should be able to make around 16. Pour the sesame seeds into a dish. Drizzle each ball with a little olive oil then roll them in the sesame seeds. Pop the falafel onto a baking tray and bake in the oven for 20 minutes until crispy on the outside.
Peel and finely slice the beetroot and ribbon the carrots. Place in a large bowl and stir through your tahini dressing. Split the salad between four plates and top with the warm falafel, the rest of your chopped parsley and a little more dressing on top.
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