Step 1

Preheat the oven to 200 degrees C/392F.Place the sweet potatoes on a baking tray. Add 1/4 teaspoon of salt and black pepper then drizzle the 2 tablespoons of olive oil. Mix well so that all the sweet potato cubes are covered in oil.Roast in the oven until cooked, about 15 to 20 minutes.

Step 2

Add the chickpeas along with the onion, garlic, flour, herbs, spices, lemon juices and salt. Blitz until you have a rough paste. Add 1 or 2 tablespoons of water and blitz again.Measure out one level tablespoon of the chickpea mixture. Shape into a ball between the palm of your hands. Dip the ball into the sesame seeds then place on a plate. Repeat until you have used up all the paste.Place the plate in the fridge to chill.When you are ready to cook them add 1 tablespoon of oil to a pan. Heat the oil over medium heat then add the falafel and cook until golden brown. Turn them often so they are cooked evenly.I cook these in two batches so as not to overcrowd the pan.Keep them warm in the oven until you are ready to serve.

Step 3

Cook the rice.

Step 4

Add the tahini to a medium mixing bowl. Stir in the lemon juice, garlic and salt.Slowly start whisking in the water. Add about 3 tablespoons at a time. Once you have the consistency you like stop adding water.The sauce I made was quite thick, if you prefer a thinner sauce add more water.

Step 5

Divide the rice and sweet potatoes between four bowls. Add the raw veggies. Top with 4 falafel per bowl. Serve with a good dollop of the tahini sauce, lemon wedges and some coriander/cilantro leaves.