- 1 sweet potato
- A 400g tin of chickpeas
- 2 tsp cumin seeds
- 1 lemon
- 2 tbsp plain flour
- 4 vine tomatoes
- 1 chilli
- 1 tbsp caster sugar
- 1 summer cabbage
- 2 carrots
- 2 apples
- Sea salt and freshly ground pepper
- 2 tbsp olive oil
- Pan with lid
- Sieve
- Baking tray
- Baking paper
- Food processor (optional)
- Small pan
- Bowl
- 1.
Heat the oven to 180°C/160°C Fan/Gas 4. Peel and chop the sweet potato. Place in a pan and cover with hot water. Put the lid on. Simmer for 15 mins till soft. Drain.
- 2.
Drain and rinse the chickpeas. Tip the sweet potato into a bowl with the chickpeas. Add 1 tsp cumin seeds. Finely grate or pare the zest from the lemon and add that. Mash together, leaving some chickpeas whole.
- 3.
Stir in 1 tbsp flour and season generously. Mix. Divide into 10-12 golf ball sized portions. Place on a tray lined with baking paper and brush with 1 tbsp oil. Bake in the oven for 40 mins, turning over half way through.
- 4.
Meanwhile make your chilli jam. Roughly chop the tomatoes and chilli, discarding the chilli seeds if you prefer a milder jam. Add to a food processor and blitz till smooth. (See our tip for what to do if you don’t have a processor.)
- 5.
Pour the puréed tomatoes and chilli into a small pan. Add the sugar and cook on a medium heat for 15 mins till the jam turns darker and thickens. Leave to cool.
- 6.
Finely shred the cabbage. Trim and slice the carrots as thinly as possible, diagonally. Peel and coursely grate the apples. Place them all in a bowl.
- 7.
Squeeze the lemon juice over the slaw veg. Sprinkle over a 1 tsp cumin seeds. Pour in 1 tbsp olive oil. Season and toss. Serve with the golden falafels and spicy jam.
- Tip
No processor?
No problem. Chop your tomatoes and chilli as finely as possible. You can pass it through a sieve if you like, or it’s also delicious a bit chunkier. Simmer for an extra 5 mins.