The polenta gives the falafels a nice crisp coating to go with the soft insides.
Recipe:
(Makes 20 falafels)
700g sweet potatoes
4 tbsp finely chopped fresh parsley
250g gram (chickpea) flour
Juice of half a lemon
50g polenta
1 tbsp dried oregano
1 tsp paprika
Salt & pepper
Olive oil, for frying
Cook the whole sweet potatoes in the microwave until cooked through. Timings depend on the size - roughly 10 minutes, keep prodding with a knife until soft.
Scrape out the flesh from the skins and place in a bowl, allow to cool.
Add the herbs, paprika, gram flour, lemon juice and seasoning. Stir and mash with a wooden spoon until all combined into a sticky mixture.
Place the polenta in a flat bowl. With floured hands, roll the falafel mixture into 20 balls and drop them into the polenta. Toss each ball so each one is coated then press into a falafel shape and place on a floured board.
Heat a splash of oil in a frying pan then add the falafels. Fry for 6-8 minutes, turning regularly until golden.
Serve with gluten free pittas, salad and Greek yogurt.
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