Sweet potato falafels with Med veg salad

Sweet potato falafels with Med veg salad
  • Serves icon Serves 3-4
  • Time icon Takes 15 minutes to make, 45-50 minutes to cook

This sweet potato falafels recipe pair well with a warm Mediterranean salad. Together they make the ultimate Moroccan style shortcut supper.

Nutrition: per serving

Calories
435kcals
Fat
15.3g fat (2.5g saturated)
Protein
11.6g
Carbohydrates
67.8g (16.6g sugars)
Fibre
12.8g
Salt
1.1g
Calories
435kcals
Fat
15.3g fat (2.5g saturated)
Protein
11.6g
Carbohydrates
67.8g (16.6g sugars)
Fibre
12.8g
Salt
1.1g

Ingredients

  • 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

Method

  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.

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