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Sweet Potato and Pea Falafel


with yogurt and herb sauce

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Rate this recipe 4.6/5 (31 Votes)


  • 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


servings 4
Level of difficulty Average
Cost Average budget


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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