WELL, after my Facebook posting saying how sweet potatoes are an excellent source of vitamin A, my friend Jilly, who is a fabulous cook came up with a wonderfully easy and healthy recipe for this traditional Middle Eastern dish. So, here it is.
- 1 large or 2 small sweet potato
- 1/2 tsp ground cumin
- 2 tbsp fresh coriander, chopped
- 1 tsp ground coriander
- 80g/23/4oz flour
- 1 clove garlic, chopped
- A few sesame seeds
Heat the oven to 180C/350F/Gas5 and bake the sweet potato for about an hour. Meanwhile, toast the spices in the oven on a tray for a few minutes.
Peel the sweet potato and mash roughly. Stir all the other ingredients, including a couple of pinches of salt, into the potato and place in the fridge for an hour.
Lightly oil a non-stick baking tray and, using a spoon or a falafel scoop, make your mix into falafel shapes (small round balls) and sprinkle with sesame seeds. Heat the oven to 200C/400F/Gas6 and cook for 25 minutes.
Jilly serves these with a garlicky yoghurt sauce. Just chop a little garlic into a couple of tablespoons of thick yoghurt and whisk in an egg cup full of light olive oil with some seasoning. She also recommends a bit of chilli.
Pic: Jilly Ballantyne