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Sweet Potato and Pea Falafel with yogurt and herb sauce

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Sweet Potato and Pea Falafel with yogurt and herb sauce 1 Picture

Ingredients

  • 4 sweet potatoes (1.6kg), cut into 2cm (1in) cubes
  • 3tbsp olive oil
  • 300g (10oz) peas, defrosted if frozen
  • 1 1/2 tsp ground coriander
  • 1 1/2 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
  • 1/2 garlic clove, crushed
  • 1/2 lemon

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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