Peel the sweet potatoes, cut into chunks and place in a pot filled with water. Bring to the boil on a medium-high heat. Turn down to a medium heat and simmer for 30 minutes until soft.

Preheat oven to 180C.

Place the chickpeas in a food processor, blitz until smooth and transfer into a large bowl.

Add the sweet potato into the bowl with the chickpeas and mash well. Add all other falafel ingredients apart from the sesame seeds and combine well.

Using your hands, form the mixture into small balls and roll each one in the sesame seeds so that each ball is completely covered.

Fry the balls in batches in olive oil in a fry pan on medium-high for 2-3 minutes on each side and set aside.

Place the balls on a baking tray and bake for a further 30 minutes or until firm. They should be slightly crispy on the outside and soft in the middle.

Place all of the ingredients into a mixing bowl and mash the avocado with a fork until well combined. Place in a serving dish.

Garnish with extra coriander.