Sweet Potato Falafel

Sweet Potato Falafel
adapted from Leon: Ingredients and Recipes by Allegra McEvedy

2 medium sweet potatos (about 700 g)
1 1/2 t ground cumin
2 cloves garlic, chopped
1 1/2 t garam masala
2 big handfuls (about 30 g) fresh coriander (cilantro), chopped
juice of 1/2 a lemon
1 c (120 g) gram (chickpea) flour
olive oil
salt and pepper

Heat the oven to 220 C/425 F. Roast the whole sweet potatos until tender, about 45 minutes. Turn off the oven, let cool, then peel.
Put the sweet potatoes, cumin, garlic, garam masala, fresh coriander, lemon juice, and gram flour in a bowl. Mash together well.
Put into the freezer for 20 to 30 minutes. The mixture should now be somewhat sticky rather than wet. Add more gram flour if necessary to make a slightly sticky mixture. Use spoons or your hands to make balls. Place on a greased baking tray.
Heat the oven to 200 C/400 F. Bake the falafel for 15 minutes until the bases are golden brown.