Sweet potato falafel with tomato couscous recipe
This Middle-Eastern sweet potato falafel dish is a new twist on an old favourite, making it both healthier and sweeter.
See method- Serves 4
- 20 mins to prepare and 35 mins to cook
- 486 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 small red onion, halved and finely sliced
- 200g cherry tomatoes, halved
- 150g (5oz) couscous
- 400g tin chickpeas, drained and rinsed
- 1 tbsp ground cumin
- handful parsley, chopped
- handful mint, chopped
- 50g (2oz) mixed salad leaves
- 1 x 211g tub reduced-fat houmous
Each serving contains
- Energy
- 2050kJ 486.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 69.5gProtein 16.5gFibre 11.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking sheet. Bake for 20 minutes (stirring halfway), or until soft and caramelised.
- Meanwhile, heat the remaining olive oil in a small frying pan, add the sliced onion and soften over a medium heat for 5 minutes. Add the cherry tomatoes and cook for 5 minutes more. Stir in the couscous, add enough water to barely cover, then bring to the boil. Remove from the heat, cover and set aside for 5 minutes.
- Using a food processor or a potato masher, roughly combine the chickpeas, cumin, half the chopped herbs and the cooked sweet potato. Form into 12 patties or rounds and spread out on a baking sheet lined with nonstick baking paper. Bake for 15 minutes, or until browned.
- Stir the remaining chopped herbs through the couscous and season to taste. Serve with the baked falafels, a handful of salad leaves and a large spoonful of houmous.
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