Ingredients
- 4 sweet potatoes, cubed
- 3 tbsp olive oil
- 300 g peas
- 1.5 tsp ground coriander
- 1.5 tsp ground cumin
- 3 tbsp parley, chopped
- 3 tbsp coriander, chopped
- 2 little gem lettuces
- 1 carrot, shredded
- 4 tortilla wraps
- 150 g yogurt
- 2 tbsp coriander, chopped
- 0.5 garlic clove, crushed
- 0.5 lemon
Details
servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 200 C. Toss potato with oil, spread onto baking paper lined large baking tray. Season, roast 25 mins. Remove, set aside to cool.
Step 2
Pulse peas, coriander, cumin, parsley and coriander. Add potato, pulse.
Step 3
Shape mix to 16 golfball-sized patties, set on baking paper lined baking tray, bake 15-20 mins. Remove, cool for 5 mins, then lift off tray.
Step 4
Combine yogurt and herb sauce ingredients in a bowl, season. Chill. Serve falafels in wraps with lettuce leaves, carrot and a drizzle of yogurt sauce.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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