Baked Root Vegetable Falafel with Green Yogurt

These are a great way to use up any root veggies you might have around, not to mention give you a good dose of fibre and numerous vitamins and minerals. I’ve used sweet potato, parsnip and butternut squash here, which is a tasty combination, though you could also use carrot, swede/rutabaga, turnip or other types of squash. Unlike traditional falafel, I bake these rather than deep-fry them, which is a much healthier way of cooking. They make a great first course with the green yogurt to dip