Sweet Potato Falafel with Rainbow Salad

Ingredients (serves 3-4)

For the falafels:

Approximately 300g sweet potato peeled and cut into 1.5cm chunks

400g tin of chickpeas drained and rinsed

2 tbsp chickpea or plain flour

2 roasted garlic cloves

1 teaspoon ground cumin

1 tsp smoked paprika

Salt and pepper

Olive oil

For the salad:

180g buckwheat groats

12 cherry tomatoes

3 radishes (chopped)

1/4 cucumber (chopped)

1 small yellow/orange pepper

80g pitted mixed olives

¼ cup olive oil

Juice of 1 lemon

½ tsp sea salt

1 tsp dried oregano

Handful fresh parsley (chopped)

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Method

1. Preheat oven to 170° fan.

2. Peel and chop the sweet potatoes into 1.5cm chunks before placing in a baking tray with a drizzle of olive oil (approx. tbsp) and salt and pepper. Put tray in the oven for approximately 45 minutes (until cooked but not too brown). Take them out and leave them to cool.

3. Once the potatoes are in the oven, peel and roast the two garlic cloves, drizzle with olive oil and roast in the oven for 12-15 minutes.

4. When the sweet potatoes are cooked and cool, place them in a food processor along with all the remaining ingredients and pulse until you have a smooth paste.

5. Scoop out mixture and roll into a ball using your hands. Place them on a lined baking sheet and bake in the oven for about 25 minutes. To check they’re cooked insert a knife into the middle of a ball (if it comes out clean, they’re done).

6. While the falafels are cooking, boil buckwheat in 1 litre of water for 8-12 minutes. Remove from heat and leave to stand (covered) for 5 minutes before fluffing with a fork and leaving to cool.

7. Combine cooled buckwheat with tomato, cucumber, olives, and radish in a large bowl.

8. Whisk together the olive oil, lemon juice and oregano, season with salt and pepper, pour dressing on the salad and toss to combine.

9. Garnish with fresh parsley or mint.

Tip: Great with a sprinkle of feta cheese or a dollop of hummus.