Sweet potato falafels with warm Med veg salad recipe

Preheat the oven to 200°C/fan 180°C/gas 6. Prick the sweet potatoes all over, then microwave for 15-20 minutes until soft. Scoop out the flesh, then cool. In a food processor, pulse the potato flesh, chickpeas, chickpea flour, spices and lemon zest. Season. Form into 12 balls (falafels), then roll in the pepper seasoning.

Put the veg in a roasting tin, toss with oil, then cook for 30 minutes. Meanwhile, heat a drizzle of oil in a pan, then fry the falafels gently for 8-10 minutes until golden brown.

Whisk the lemon juice with a good glug of olive oil, then season to taste. Remove the veg from the oven, set aside to cool a little, then toss with the rocket and the lemon dressing. Serve with the falafels, Greek yogurt and a scattering of mint leaves.