Sweet potato falafels with warm Med veg salad recipe

By delicious. team

Add a bit of excitement to your week with this Moroccan style shortcut supper.

4 sweet potatoes
400g tin chickpeas, drained and rinsed
2 tbsp chickpea (gram) flour
1 tsp each ground cumin and coriander
2 tsp Marks & Spencer Smoked Paprika with Sweet Red Pepper and Thyme, or similar
Grated zest and juice of 1 lemon
Marks & Spencer Terribly Clever Parmesan and Black Pepper Seasoning (or mix your own)
400g ready-to-roast Mediterranean vegetables
Glug of olive oil, plus extra to drizzle
50g bag rocket
Fresh mint and Greek yogurt to serve

1. Preheat the oven to 200°C/fan 180°C/gas 6. Prick the sweet potatoes all over, then microwave for 15-20 minutes until soft. Scoop out the flesh, then cool. In a food processor, pulse the potato flesh, chickpeas, chickpea flour, spices and lemon zest. Season. Form into 12 balls (falafels), then roll in the pepper seasoning.
2. Put the veg in a roasting tin, toss with oil, then cook for 30 minutes. Meanwhile, heat a drizzle of oil in a pan, then fry the falafels gently for 8-10 minutes until golden brown.
3. Whisk the lemon juice with a good glug of olive oil, then season to taste. Remove the veg from the oven, set aside to cool a little, then toss with the rocket and the lemon dressing. Serve with the falafels, Greek yogurt and a scattering of mint leaves.

Per serving: 435kcals, 15.3g fat (2.5g saturated), 11.6g protein, 67.8g carbs (16.6g sugars), 1.1g salt, 12.8g fibre

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