How much would you pay for these delicious nuggets of sweet potato with salad and tahini dressing? We teamed up with the mighty Food Busker at Camden Market, London and took them to the street.

INGREDIENTS

2 large sweet potatoes
1 400g tin of chick peas
3 cloves of garlic
Juice of half a lime
2 tbsp of tamari
Coriander
Paprika
Salt & black pepper
Cayenne Pepper
4 spring onions
1 tbs cumin seed
1 red onion
1 bunch of coriander
1 bunch of flat parsley
Sesame seeds

Dressing
4 tbs tahini
Juice of half a lime
8 tbs water
1 tbs honey
Handful of mint leaves finely chopped

To Serve
Harissa
Sauerkraut (or pickle)

INSTRUCTIONS

  • Chop the sweet potato (leave the skin on), add to a saucepan and bring to the boil
  • Drain chickpeas and rinse and transfer to a mixing bowl
  • Chop garlic and add to the chickpeas along with the juice of 1 lime and tamari
  • Add the coriander, cumin, paprika, salt, black pepper and cayenne pepper
  • Drain the sweet potatoes, add to the chickpea mixture and combine with some serious elbow grease!
  • Chop the scallions and add to the chickpea mixture along with some cumin, red onion and mix
  • Add chopped parsley and coriander to add extra colour and flavour
  • Roll the sweet potato mixture into patties and cover with sesame seeds
  • Flatten the patties and fry the patties on a hot pan until golden brown
  • For the mint tahini dressing add 4 tbsp of tahini, 8 tbsp of water, 1 tbsp honey, chopped mint leaves and a pinch of salt. Mix all together!
  • Dress the toasted flatbread with tahini dressing
  • Add the harissa, sauerkraut (or pickle), the sweet potato falafel, fresh coriander and top with dome extra tahini dressing!