Curried Falafel

• 332g Chickpeas, Cooked
• 3 Large Garlic Cloves
• 65g Red Onion, Chopped
• 3 Tbsp Fresh Lemon Juice
• 1/4 Cup Fresh Parsley
• 1/4 Cup Ground LSA
• 1 Sweet Potato, Peeled & Cooked
• 1/2 Tsp Curry Powder
• 1/2 Tsp Ground Cinnamon
• 1/2 Tsp Turmeric
• 1/4 Tsp Smoke Paprika 

Method

1. Preheat the oven to 190 degrees. 
2. Dice garlic cloves, then in a food processor add 2 cups of chickpeas to cop. Add sweet potato, onion, lemon juice, herbs and spices and process until combined. Do not over process. 
3. Transfer mixture into a large bowl and stir in ground LSA and reserved 1/4 cup chickpeas. Shape into about 10 - 12 balls, packing tightly so mixture holds together.
4. Grease a baking sheet with coconut oil or spray and place balls about 2 inches apart. Bake for about 25 minutes, turning balls over about halfway through. Falafel should be slightly browned and crisply. 
5. Allow to cool, then serve over greens and/or rice with a side of hummus or yoghurt sauce.