Preheat oven to 210 degrees and spray a large baking sheet with FryLight. Peel one large sweet potato (mine was the size of 2 large baking potatoes) and cut into chunks. Steam for 10-15 minutes. Drain 1 tin of chickpeas and pulse in food processor until fairly finely minced. Put into a bowl. Grind together 1 tsp cumin seeds, 10 dried small red chillies (I like falafel really spicy so reduce if you don't!), 1/2 tsp black peppercorns and 1 tsp coriander seeds. Add to bowl with chickpeas. Add 1/2 tsp salt and 1/2 tsp ground cinnamon. Test sweet potato is cooked - should be very soft all the way through and purée in food processor or put through potato ricer. Add to bowl with chickpeas and spices and stir all together until well combined. With 2 dessert spoons, form rounded dollops of mixture and slide onto baking sheets. Spray with FryLight. Bake for 15-20 minutes until slightly browned.
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