These little falafel have been my latest lunch obsession, they are so just so delicious and filling! I love making a big batch on Sunday and take them with me in my lunch box throughout the week. I just add a bit of salad, some chopped veggies, some hummus and my lunch is sorted!

Ingredients: Makes about 20 -25 falafel

3 sweet potatoes (if you have very big sweet potatoes use only 2)

½ cup of cooked quinoa

1 can of rinsed and drained chickpeas

1 tablespoon of tahini paste

6 sundried tomatoes

The juice of ½ lemon

1 teaspoon of smoked paprika

1 teaspoon of turmeric powder

1 clove of garlic

Salt and pepper to taste.

Start by peeling the sweet potatoes. Chopped them into pieces and steam them for 25 minutes.

Once the potatoes are half way preheat the oven at 200 degrees Celsius.

Once the potatoes are soft and a knife can go through transfer them to a food processor. Add the drained chickpeas, sundried tomatoes,lemon juice, all the spices and the garlic. Blitz everything together for a minute or so until you have a smooth paste. Transfer the mixture into a bowl. Fold in the cooked quinoa.

With your hands take about 1 tablespoon of mixture and roll it into balls (I find it easier if my hands are a bit wet), the process is a bit messy I am not going to lie but the final results is totally worth it!

Place the balls onto a baking tray covered with parchment paper. Bake in the oven for 30 minutes. Half away through flip them over so they cook evenly on both sides.

Once they are cooked leave them on one side for few minutes, otherwise straight out of the oven they tend to crumble.

Store them in airtight container in the fridge for up to 5-7 days.