I am so inspired by you all, fellow food bloggers and good people of blog world.
I was just reading a brilliant veg blog (www.impeccabletasty.blogspot.co.uk) and came across an old friend. An orange, falafel shaped friend.
This is a favourite from my days with Leon down in old London town. A great substitute to the fried and sometimes dry chickpea versions of falafel. The sweet potato makes the falafels moist and hopefully slightly caramelised and gooey in the middle. Delicious!
With a creamy aioli, a little green salad (adding avocado here is a nice touch) and warm bread of your choice (we used to wrap it in a wholemeal pitta with some gherkin slices) and you have a form of food perfection on your hands. Yum.
For the source of this inspired bit of meddling, see the Leon Cookbook (www.leonrestaurants.co.uk), it’s packed with all sorts of deliciousness.
One thing, this is not really falafel and the aioli is not really aioli. They are healthier versions and I dare say, even tastier!
Lifted straight from the Leon Cookbook
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin, 2 small cloves of garlic, chopped, 1 1/2 teaspoons ground coriander, 2 big handfuls of fresh cilantro/coriander, chopped, Juice of half a lemon, a scant cup (120g) gram /chickpea flour, a splash of olive oil, a sprinkling of sesame seeds, salt and pepper
Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender – 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.
Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).
Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.
Makes about 18 falafel, enough for 4 – 6.
Aioli……simple as……greek yoghurt (soya yoghurt will do nicely for vegans), dash of water to thin out (double cream style), squeeze of lemon, cracked pepper and salt, 1 tbsp minced garlic, 1/2 tsp of dijon mustard, splash of olive oil, mix well with spoon, preferably leave in the fridge overnight.
We Love It!
Leon are lovely people with even lovelier food. These falafels are a modern classic. This recipe can also be made with purple sweet potatoes (if you can your hands on them). Keeps things interesting!
Sweet potato are ace sources of beta carotene. When eaten with a little fat, our bodies are much better at absorbing this vital nutrient. Although they are potatoes (although a totally different family from your average spud) the sugar in sweet pots absorbs slowly into our blood, giving them a surprisingly low G.I. (Glycemic Index) Rating.
Sweet Pots are one of the vegetable worlds finest Vitamin A providers. Sweet!
Falafel kisses to you allX
(PS – Thanks to the good folk at Impeccable Taste blog for the above falafel photo, which is far better than any photo I could have taken.)