And another recipe involving chickpea flour! I’d been meaning to make these baked sweet potato falafel for ages, but hadn’t got round to it. They’re from the Leon cookbook – I really like Leon, especially their sweet potato falafel wraps! Making yesterday’s socca reminded me that I wanted to try them, so today I got the chickpea flour out again and made a batch. You can find the recipe here, on the amazing 101 Cookbooks blog.
As you can see, my food photography isn’t quite as good!
I halved the recipe and got a baker’s dozen – 13 two-bite-sized falafel! I also made a lovely batch of coleslaw (it’s impossible to make a small amount of coleslaw – I used a quarter of a smallish white cabbage, a really small red onion and one carrot, and I’ve got enough to last a week!) and the whole thing was truly delicious. Very like the actual Leon ones, even though I used fresh mint (which I have in my windowbox) instead of fresh coriander (which I didn’t have).