Sweet potato and pea falafel with yogurt and herb sauce recipe
Ingredients
- 4 sweet potatoes (1.6kg), cut into 2cm (1in) cubes
- 3 tbsp olive oil
- 300g (10oz) peas, defrosted if frozen
- 1 1⁄2 tsp ground coriander
- 1½ tsp ground cumin
- 3tbsp roughly chopped parsley leaves
- 2tbsp chopped coriander
- 2 little gem lettuces,
- 1 carrot, shredded
- 4 tortilla wraps
For the yogurt sauce
- 150g (5oz) natural yogurt
- 2tbsp chopped coriander
- ½ garlic clove, crushed
- 1⁄2 lemon
Each serving contains
- Energy
- 2840kJ 669.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 31g
of the Reference intake
Carbohydrate 132.7gProtein 16.4gFibre 20.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the sweet potato with the oil and spread out on a large baking tray lined with nonstick baking paper. Season and roast for about 25 minutes, until the potato is soft. Remove from the oven and set aside to cool.
- In a food processor, pulse the peas with the ground coriander, cumin, parsley and coriander, until finely chopped. Add the potato and pulse until combined.
- Shape the mixture into 16 golfball–sized patties and arrange on a baking tray lined with nonstick baking paper. Bake in the oven for 15–20 minutes, until golden.Remove from the oven and leave to cool for 5 minutes, before lifting with a spatula.
- Meanwhile, combine all the sauce ingredients in a bowl with some seasoning. Chill until needed. Serve the falafels in the tortilla wraps with lettuce leaves, a handful of shredded carrot and a drizzle of the yogurt sauce.
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