Eat Bike Cook - Sweet Potato Falafels & Tahini Dressing Recipe

Although you may have to make a pitstop to eat them, these falafels taken from a recipe in the up and coming Eat Bike Cook by Kitty Pemberton-Platt and Fi Buchanan are perfect for a cycling lunch, or any other kind of lunch.

This Eat Bike Cook recipe was inspired by the food diary of Sophie Edmondson (a member of the wonderful The 5th Floor Cycling Collective) while taking part in the 200km off-road race the Sussex Mystery Tour and fully illustrated by Kitty for the book.

These falafels are so satisfying without being heavy, and the lemon zest and coriander give them an enjoyable freshness. This recipe also makes more than you need for one pitta so make a batch and then freeze them.

Serves 4

Ingredients for the Eat Bike Cook sweet potato falafels:

About 2 medium sweet potatoes (500g baked flesh)

50g gram flour (chickpea flour)

1/2 tsp baking powder

1 garlic clove, finely chopped

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1/4 tsp sea salt

handful of coriander, finely chopped

juice and zest of 1/2 lemon

50ml olive oil

20g sesame seeds

Method:

Preheat the oven to 200 C/180 C fan. Place the sweet potatoes on the top shelf of the oven and bake for approximately 50 minutes, until soft. When cool enough to handle, cut the sweet potatoes in half, scoop out the flesh and discard the skins.

Mash the cooked sweet potato in a large bowl, then add the rest of the ingredients, except for the olive oil. Using the two tablespoons, arrange 12 evenly sized balls of the mixture on a baking tray and sprinkle the sesame seeds over them. Drizzle the rest of the olive oil over the falafels and bake for 15-20 minutes, or until the seeds are brown and the exterior of the falafels is crispy.

Ingredients for the tahini dressing:

1 garlic clove, finely chopped

juice of 1/2 lemon

100g tahini

pinch of salt

pinch of cumin

Method:

To make the tahini dressing, put all the ingredients in a medium bowl along with 6 tablespoons water and whisk well until combined. Serve three falafels in a warmed pitta bread or tortilla wrap, with salad leaves, tomato and cucumber slices and a drizzle of tahini dressing.