Delicious sweet potatoes are in many boxes this week and don’t forget you can also order them as an extra from the online shop. Falafel-style is a fresh and summery way to eat them. If you have extra sweet potato the recipe is easily doubled to feed more than two. Serve the warm falafels in pitta breads with hummus and feta and raw veg accompaniments: either a simple coleslaw or whatever you have handy, e.g. some grated carrot and thinly sliced onion and cucumber doused in some. Pickled veg would add extra piquancy, or for an extra chilli kick add a bit of sriracha sauce.
- 400g sweet potato
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 large garlic clove, crushed
- ½ tsp fresh chilli or more to taste, finely chopped
- Small handful coriander leaves, chopped
- Good squeeze of lemon juice
- 50g plain or gram flour
- Salt to taste
- 2 tsp olive oil
- TO SERVE:
- 2 wholemeal pitta breads (or tortilla wraps)
- Crumbled feta cheese
- Coleslaw / raw salad veg sliced or shredded
- Pickled veg – optional
- Sriracha sauce – optional
- Microwave sweet potato whole for 8-10 mins until tender. Leave to cool a little, then peel.
- Heat oven to 200C/180C fan/ gas 6.
- Put the sweet potato, cumin, garlic, ground and fresh coriander, lemon juice and flour into a large bowl. Season with salt, then mash until smooth. Add a little extra flour if you need to, to get them to a consistency good for shaping into about 10 balls.
- Oil a baking tray, put the sweet potato balls on the tray and bake for around 15 mins until the bases are golden brown, then flip over and bake for 15 mins more until brown all over.
- When falafel are still warm, stuff them into pitta breads or lay them out on tortilla wraps. Add hummus and feta and your veg accompaniments.