Preheat your oven to 200°C / 180°C fan / Gas Mark. Rub the sweet potatoes in a little olive oil and bake for approx. 30-40 minutes until soft in the centre, then chill in the fridge. This can be done the day before.

Crush the garlic and chop the coriander, then place into a food processor along with all the other ingredients, except the potatoes. Cut the chilled potatoes open and scoop out the soft flesh. Add the flesh to the food processor and pulse to bring together into a soft dough.

Take large heaped teaspoon of the mixture and form into small falafel balls with your hands. Press the top and bottom of each ball in sesame seeds (if using), then place onto a greased baking tray and bake for approx. 20 minutes at 200°C / 180°C fan / Gas Mark 6, turning over halfway through.

For orange tahini dressing, simply whisk all ingredients together in a small bowl with a fork or whisk. Serve falafel on an iceberg lettuce leaf 'boat' with a drizzle of orange tahini 'river' dressing and some grated carrot.

This is going to quickly become your favourite baby falafel recipe for toddlers, kids and babies over 12 months old!

We have included tahini in our sweet potato falafel recipe, which is a paste made from ground sesame seeds. There are a few varieties available on the market, including organic and 100% sesame with nothing added. If sesame seeds are a problem in falafel for kids, the tahini paste can simply be omitted from both the falafels and the dressing to create more of a sweet vinaigrette. The sesame seed coating finished the baby falafel recipe perfectly with a great texture, but is not essential. You can alternatively use breadcrumbs or any finely chopped nuts or seeds if you prefer.

If you want to make the falafels ahead of time, they can be frozen for up to 1 month. The dressing can't be frozen, so that will need to be made separately each time.