- 0.5 tsp black pepper
- 1 pinch cayenne pepper or chilli powder (if you like it hot, add 1/2 tsp cayenne)
- 1 tin chickpeas, (approx 400g), drained and rinsed
- 1 tbsp cumin seeds
- 3 garlic cloves, finely sliced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 lemon, juice only
- 1 tsp paprika
- 1 small red onion, finely chopped
- 2 tsp salt
- 2 tbsp sesame seeds
- 2 tbsp soy sauce
- 15g fresh parsley flat leaf, finely chopped
- 15g fresh coriander, finely chopped
- 1 bunch scallions, finely chopped
- 500g sweet potatoes, unpeeld and chopped into bite-sized pieces
For the red pepper relish:
- 2 tbsp apple cider vinegar
- 0.5 tsp black pepper
- 0.25 chilli powder
- 1 tin chopped tomatoes (approx 400g)
- 1 tbsp maple syrup or honey
- 1 medium onion, finely chopped
- 2 red peppers, roughly chopped
- 1 tsp salt
- Preheat the oven to 180oC/gas mark 4. Line a baking tray with non-stick baking paper.
- Put the chopped sweet potatoes on a baking tray and bake them in the oven for about 25 minutes, until they have softened. Put the red peppers and onion for the relish on a separate tray and place them in the oven along with the sweet potatoes. When they're done, leave the oven on as you will be baking the cakes later on.
- Pour the tin of chickpeas into a large bowl with the cooked sweet potatoes. Add the garlic, lemon juice, soy sauce, spices, salt, black pepper and cayenne pepper. Blitz the mix together using a hand-held blender or food processor or else simply mash well with a potato masher. Just ensure everything is mixed thoroughly and there are no big lumps left.
- Add the red onion, spring onions, fresh herbs and cumin seeds and mix through. These will add texture and colour as well as flavour.
- Divide the mixture into 4 portions and form into large burger-shaped patties. Sprinkle the sesame seeds on a plate (1/2 tablespoon for cake). Cover the cakes with sesame seeds by pressing them into the seeds and flipping over until they have a nice coating.
- Place each patty on the lined baking tray and bake for 15 to 20 minutes, flipping them over halfway through for extra crispness.
- To make the relish, put the cooked red peppers and onion in a medium pot set over a high heat along with the rest of the ingredients. Bring to the boil, then reduce the heat and simmer for 10 minutes. Blend with a blender or in a food processor.
- Serve the falafel cakes with a spoonful of the red pepper relish on top.
Recipe courtesy of SuperValu