- 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
- Baking tray
- Baking paper
- Food processor (optional)
- Small pan
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.
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.
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.
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.)
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.
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.
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.
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.