Put broccolini in a microwave container with a little bit of water and microwave for 90 seconds. Serve on a small plate sprinkled with sesame seeds and drizzled with sesame oil.
Serve sweet potato balls with a side of yoghurt and tahini sauce alongside the broccolini.
Sprinkle flour and 2 tbsp sesame seeds on benchtop. Roll sweet potato mixture into balls ~3 cm in diameter and roll in flour and sesame seed mixture to coat. Pile the balls on a plate, cover with cling wrap and set aside in the fridge.
When sweet potato is cooked, combine with chickpeas in a bowl and mash, then combine with onion and breadcrumb mixture.
Combine yoghurt, lemon juice, tahini and garlic in a mug or small jug.
Meanwhile, dice red onion finely and combine with parsley, bread crumbs, eggs, ground cumin, ground coriander and 1 tsp sesame oil in a large bowl.
Peel and dice sweet potato and simmer in a pot of water until tender.
(When corn cobs are about half done) Spray sweet potato balls with oil and add to barbecue (ideally the flat bit). Turn regularly until cooked.