INGREDIENTS

Sweet Potato Falafel
4 small sweet potatoes, washed and peeled
400 g tinned chickpeas, drained and hulls removed
1/2 red onion, chopped
1/2 cup fresh coriander, roughly chopped
1/2 cup chickpea flour
2 cloves garlic, finely chopped or minced
2 tablespoons lemon juice
1 egg
1 teaspoon cumin
salt and pepper

Stack (per serving)
1/2 avocado, smashed
1 egg
handful of baby spinach
sesame seeds

TO MAKE

Peel sweet potatoes and chop in half, before adding to a medium saucepan of boiling water. Cook for 20 minutes or until soft enough to mash. After 15 minutes, add the drained and hulled chickpeas to the sweet potato to soften slightly.

Meanwhile, add the chopped red onion and coriander to a large mixing bowl along with the cumin, garlic, lemon juice, and a grinding of salt and pepper. Once the sweet potato is cooked, remove from stove and drain, before adding to the mixing bowl. Mash with a fork or wooden spoon, mixing all ingredients together. Add the flour and an egg and mix well – you may need to add a little extra flour until mixture is of a consistency that can be formed into patties.

Line a baking tray with baking paper and roll a portion of mixture into a ball before flattening into a patty and placing on the baking tray. Repeat with remaining mixture – the recipe will make around six to eight patties depending on size. Cook for 20 minutes before flipping over and continuing to cook for another 20 minutes.

To make the breakfast stack, smash an avocado with a splash of olive oil and salt and pepper and cook an egg to your liking. Place a patty on a plate, top with some baby spinach, another patty, then avocado, with the egg placed on top. Drizzle with a little chilli oil if desired and garnish with sesame seeds.