Falafel, yes please.

    Hey guys and gals, another little gem for you here. If you don’t fancy sinking your carnivorous canines into my carnitas then I’ve got something a little more veggie friendly for you today.

    When I was doing a bit of work for my new friends at Truman’s beer back in February, I chanced upon the wonder that is Leon. I say chanced upon, it’s quite a big chance seeing as how they’re a chain with over ten establishments in London, however, the point is that I went there and they are great. I was given their first cookbook as a birthday present, so I can’t take credit for this recipe, but I can take credit for how radiant you’ll look when you’re contentment makes you glow like these roasted, sumptuous treats.

    I’ve got a sneaking suspicion that they borrowed my brain when coming up with the ethos for Leon. Most of the food is seasonal and local, they even have low GI brownies. Low Glycaemic Index food, means that the sugar from the food enters your blood stream more slowly, hence keeping your energy steady, as opposed to having it peak and trough like a yoyo trying to walk the dog and go round the world at the same time. I was one of those children that spent most of their time upside-down, hanging off monkey-bars, trees, relatives, y’know. It’s only as I’ve got older that I’ve realised I need to be a little more careful with how I handle my sugar. To make matters worse, it’s not just those ssuuhhweeeett thangs that have a high GI. Potatoes are a nightmare for a glucose storm, I know, a little harmless mash with your bangers, how can something that looks so much like clouds be wrong?! Sorry my friend, but that energy is going in quick and leaving you Slumped. That’s right, with a capital S. This recipe is GI friendly, so fed to children they will be likely maintain a terminal velocity proportional to their body weight, divided by their age. Ok, that last bit isn’t true but it is something that’s tasty and won’t make you bounce off the ceiling.

    I cooked these for me Ma and Pa and there were no complaints. In fact, there weren’t many noises at all, except for munching and the scraping of plates. I know of lots of people are moving into new houses at the moment in preparation for a new term, this would be a perfect house-warming dish to share.

    Ingredients

    700g sweet potato (about 2 largish ones)

    2 tspn ground cumin

    2 tspn ground coriander

    2 cloves garlic

    Loadsa fresh coriander

    Half a lemon

    125g gram flour (* scroll to the bottom if you’re as confused as I was)

    Olive oil

    Sesame seeds

    Salt and Pepper

  1. The Leon recipe says to roast the sweet potato but I didn’t have time so I just peeled and boiled it. BORING
  2. Mash it up, mash it right up with the cumin, coriander x 2, garlic finely chopped, juice of the half lemon and gram flour
  3. Season
  4. Put in the freezer for half an hour so all the flavours can be friendly with each other. Not sure how this works, I wouldn’t be very friendly if someone put me in a freezer
  5. Heat oven to 200°C
  6. Oil a tray
  7. Put big dollops of orange mess on tray
  8. Sprinkle with sesame seeds
  9. Bake for 15 mins or until going golden brown on the edges
  10. I served mine in a wrap with heaps of salad, sweet chili sauce and mayo. Drool worthy.
  11. *This is flour from chickpeas or lentils. In Oxford, I found it in Uhuru, the whole food  shop on the Cowley Road but I’m sure the Indian shops have it too. In London, wander up Bethnal Green Road and you’ll see they have it in basically every corner shop.

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