Sweet potato and pea falafel with yoghurt and herb dressing
Lacking inspiration for meals this week I turned to the recipes on the Tesco website where I found this one, which I cooked this evening. It wasn't going to be a favourite with the kids as they aren't great fans of ths sort of meal. I really enjoyed it, but found the accompaniment of the tortilla a bit unnecessay and a bit heavy. I also found that the falafel were too soft in the middle, which could have been improved by making them a bit smaller. Actually, I have just re-read the recipe which says shape into patties. As I shaped them into balls perhaps that's why they were soft. I will perhaps try making more of a more traditonal falafel recipe next time.
Ingredients
Serves 4
4 sweet potatoes (1.6kg), cut into 2cm cubes
3 tbsp olive oil
300g peas, defrosted if frozen
1 ½ tsp ground coriander
1 ½ tsp ground cumin
3 tbsp roughly chopped parsley leaves
2 tbsp chopped coriander
2 little gem lettuces,
1 carrot, shredded
4 tortilla wraps
For the yogurt sauce
150g natural yogurt
2 tbsp chopped coriander
½ garlic clove, crushed
½ lemon
Method
Preheat the oven to 200°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.
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.
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.
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.
3 tbsp olive oil
300g peas, defrosted if frozen
1 ½ tsp ground coriander
1 ½ tsp ground cumin
3 tbsp roughly chopped parsley leaves
2 tbsp chopped coriander
2 little gem lettuces,
1 carrot, shredded
4 tortilla wraps
For the yogurt sauce
150g natural yogurt
2 tbsp chopped coriander
½ garlic clove, crushed
½ lemon
Method
Preheat the oven to 200°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.
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.
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.
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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