Sweet potatoes and lentils
Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, add the potatoes, cover and cook over a medium heat for approx. 15 mins. until soft, then drain. Cook the lentils in water for approx. 10 mins. (uncovered), drain.
Vegetable ball mixture
Heat the oil in a non-stick frying pan. Sauté the garlic and ginger for approx. 5 mins., leave to cool in a bowl. Add the potatoes, lentils and half of the diced squash, mash with a fork. Add the sweetcorn and breadcrumbs, season, knead by hand until the ingredients form a compact mass. With wet hands, shape into 40 equal-sized balls.
Place the herbs, oil and water in a blending cup, puree until smooth, season with salt.
In a blending cup, puree the rest of the squash and chickpeas until smooth along with all the other ingredients up to and including the lemon, season.
Empty the breadcrumbs into a deep dish, brush half of the balls with water, toss in the breadcrumbs in batches, press gently on the crumb coating. Heat the oil in a non-stick frying pan and fry the balls in batches until crispy (approx. 5 mins. per batch).