Kids and teenagers love this tasty recipe. It’s easy to make and the mix will last 3 days in the fridge. The cakes are fantastic served with the red pepper relish, hummus, toasted pitta breads and fresh greens.
4 people60 minutes15 minutes
or chilli powder (if you like it hot, add 1/2 tsp cayenne)
unpeeled and chopped into bite-sized pieces
For the Red Pepper Relish
2tbspApple Cider Vinegar
or any white vinegar
2 - Red Pepper
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.