1 cup 1 X 1 cm cubed orange sweet potato
4 tsp  olive oil
1 cup Spekko Saman White Rice
1 X 400 g can chickpeas in brine, drained
Zest and juice of 1 lemon
4 garlic cloves, finely chopped
½ red onion, finely chopped
1 Tbsp roughly chopped coriander 
1 Tbsp roughly chopped parsley
1 ½ tsp ground cumin
1 ½ tsp ground coriander
Salt 
Pepper 
Canola oil for frying

To serve
1 tub hummus
Crispy pita bread triangles (note – not gluten free) 

1. Preheat the oven to 190 °C.

2. Toss the cubed sweet potato with olive oil and salt and pepper. Spread the cubes out on a baking tray and roast in the oven until soft, about 30 minutes. Then roughly mash with the back of a spoon.

3. Cook the rice according to packet instruction. Make sure the rice is drained well after cooking. 

4. Put the chickpeas, lemon zest & juice, garlic, red onion, coriander, parsley, cumin and coriander into the bowl of a food processor. Blend until still just a little bit chunky.

5. Tip into a large bowl with the mashed sweet potato and cooked rice. Mix well and season to taste with salt and pepper.

6. Roll the mixture into golf size balls. Leave in the fridge to chill for 30 minutes.

7. Heat the canola oil in a fryer or pot over a medium heat. Fry the falafels in batches until golden. You do not want the falafels to colour too quickly otherwise they will not cook through.

8. Serve warm with hummus and crispy pita bread on the side.