Meera Sodha’s vegan recipe for sweet potato falafel with harissa mayo and pickled cabbage | The new vegan

For the falafel800g (2 tins) chickpeas, drained60g flat-leaf parsley, 10g leaves left whole, the remaining stalks and leaves roughly chopped4 tsp ground cumin 2 tsp ground coriander 2 tsp baking powder 1½ tsp fine sea saltFinely grated zest of 2 lemons – you’ll use the juice in the pickled cabbage 1 small sweet potato, peeled and grated (200g)2 tbsp chickpea flour (20g)Rapeseed oil, for frying