- Preheat the oven to gas 7, 220°C, fan 200°C.
- Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking sheet. Bake for 20-35 minutes (stirring halfway), or until soft and caramelised.
- Meanwhile, heat the remaining olive oil in a small frying pan, add the sliced onion and soften over a medium heat for 5 minutes. Add the cherry tomatoes and cook for 5 minutes more. Stir in the couscous, add enough water to barely cover, then bring to the boil. Remove from the heat, cover and set aside for 5 minutes.
- Using a food processor or a potato masher, roughly combine the chickpeas, cumin, half the chopped herbs and the cooked sweet potato. Form into 12 patties or rounds and spread out on a baking sheet lined with nonstick baking paper. Bake for 15 minutes, or until browned.
- Stir the remaining chopped herbs through the couscous and season to taste. Serve with the baked falafels, a handful of salad leaves and a large spoonful of houmous.
I used purple sweet potato and adzuki beans instead of chickpeas - hence my falafel is purple. I have also added some sauerkraut and steamed veg on the plate.