Instructions

• Preheat the oven to 390°F (200°C). Line a baking sheet with baking paper.
• Pierce the sweet potato with a fork and microwave it for 10 minutes on high, until soft.
• Heat the coconut oil in a pot and sauté the onion for 2-3 minutes. Add the garlic and cook for a further minute, then set aside.
• Place the rolled oats into a food processor and blitz to form a flour. Add in the chickpeas, onion and garlic, cumin, smoked paprika, salt, pepper, chil, and tomato paste. Process into a coarse mixture and transfer into a bowl.
• Scoop out the soft flesh of the sweet potato and add to the bowl. Next, add the sweet corn, cilantro and mix well until combined.
• Refrigerate for 30 minutes to firm up the dough.
• Use your hands to form the dough into 20 balls and place them on the lined baking sheet. Flatten each ball to form a patty, and bake in the hot oven for 15 minutes. Remove from the oven, flip the patties over, and bake for another 10 minutes until golden.
• Serve the falafels with your favorite hummus, vegetables, salad, or toasted pitas.