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Now, those who know me on twitter know I had some issues when making these and I apologise if my language went colourful at any point….. Cooked, mashed sweet potato is a blinking nightmare to roll – its best just to use two spoons and hope for the best. However by some miracle these actually came out pretty good and were very tasty. Once I had gotten over my anger and washed my hands of their orange hue I rather enjoyed them both hot for dinner and cold in my lunchbox the following day. The bulgur salad was so tasty, my dad likes to pick me up random ingredients and this was a fine grade of Bulgur, more the size of couscous and it had a very good mouth-feel. Combined with the spicy chorizo and sweet smoky peppers it made a for a very tasty dinner both hot and cold as leftovers.
To bring you up to date with making these falafel, I have history with steamers. A few years back when they became the in thing I purchased one on sale.. and I really hated it! In theory I should of loved it, I love vegetables so much but I could never tell the accurate time on the water display and had to use separate dishes to serve at the table after of course dripping all over my feet or the counter-top’s, creating more mess.. eventually we parted ways and I have not given it a second thought about one since then… 
…roll on a few years later and obviously technology has moved on and a very nice pr lady called Dianne, representing ‘Steama’ asked if I wanted to test it out… I eat fairly healthily but do admit I er fry a lot of veg I.e. courgettes in butter and other nice things, however my health has given me a bit of a tough ride this year and I am keen to mend my naughty ways and try and explore some healthier options so decided to at least give it a try… Steaming the sweet potatoes couldn’t of been easier, chopped, chucked in the tray, water bath filled, timer set and 25 minutes lately perfectly steamed sweet potatoes! The machine is rather nifty having both an extra lid and base to fit on the steamer so you can cook extra I.e. for a latter meal and just clip the base and lid on so it doubles up as tupperware! I have used it plenty of times since and its simple to use and produces great results!
For the falafel I loosely based my recipe on a bbc one, which to be honest I looked at after mixing everything and then not being able to work out why I couldn’t roll it and added a little more flour before deciding spoons were the way forward!
450g unpeeled sweet potato, diced into 1 inch chunks
2 tsp smoked paprika
1 tsp ground coriander
85g gram flour
Oven – hot. About 200o.
Start by steaming the potatoes for about 25 minutes, or until tender. 
In the Steama tray
Allow the cooked sweet potato to cool for about 5-10 minutes before mashing. I used my old favourite Masha toy. Stir through the spices and gram flour to form a smooth mixture.
Line and grease a large baking sheet, spoon the mixture onto the tray into golf ball sized lumps. Bake for 15 minutes, turn over and bake for a further 10-15 minutes or until the outer is set and firm to touch. Meanwhile make the bulgur salad.
Chorizo Bulgur Salad
 300g fine Bulgur Wheat
1 yellow pepper, into 1cm dice
½ red onion, finely sliced
115g cooking chorizo, into 1cm dice
1 chopped tomato
1 tbsp cooking oil
2tsp Harrisa powder
Place the bulgur in a heat proof bowl, cover with 325g boiling water (I weighed it hence not being in ML) and cover tightly, allow to steam for about 15 minutes. 
Meanwhile heat the oil in a frying pan and fry the onion and pepper over a moderate heat for 3 minutes, add the chorizo and tomato and fry for a further 4-5 minutes or until everything is nicely browned, combine with the prepared bulgur.
Serve the cooked falafel on a mound of the bulgur salad. A good dollop of yoghurt mint dip is very welcome here!

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