You will need:
- 1½ cups sweet potato, peeled & steamed
- 1½ cups chickpeas (400g canned), rinsed and drained
- ⅓ cup wholemeal plain flour
- ½ red onion, diced
- 2 garlic cloves, minced
- ¼ cup fresh parsley or coriander
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp cinnamon
- Salt and pepper, to taste
- ¼ tsp chilli flakes, optional
- 2 Tbsp sesame seeds, to coat
- 4 cups salad leaves, to serve
Let's make it:
Step 1:
Add sweet potato and chickpeas to a food processor or blender and blitz until smooth. Transfer mixture into a bowl and add the flour, onion, garlic, herbs and spices. Mix until combined. Place mixture in the refrigerator for 30 minutes to chill and firm up.
Step 2:
Line two Air Flow racks with baking paper. Roll 1-2 tablespoons of the mixture into balls, sprinkle with sesame seeds and place onto lined racks and lightly spray with olive oil.
Step 3:
Press POWER and AIR FRY setting, temperature 180c and change time to 20 minutes. Press START/STOP. Allow oven to pre heat. Oven will ‘beep’ when preheated.
Step 4:
Place the drip tray on the bottom of the oven to catch any crumbs, place airflow racks with falafels on the bottom and top position. Close door and press START/STOP.
Step 5:
Cook for 10 mins or until golden brown, turn falafels over. Swap the racks around moving the top tray to the bottom position and continue to cook for 10 mins.
Step 6:
Serve the falafels with salad leaves.