Sweet Potato Falafel Recipe With Coriander Chutney and Carrot Salad served with flatbread on a silver tray

Sweet potato falafel with coriander chutney and carrot salad

45 minutes
serves 4
Easy

This recipe for sweet potato falafel with coriander chutney and carrot salad is vegan, low-calorie and gluten-free. Plus, it's ready in under an hour - perfect for midweek

July 18, 2016 at 8:55 am

*This recipe is gluten-free according to industry standards

Ingredients

olive oil
middle eastern wraps to serve (optional)
sweet potato 1 large (about 500g)
gram flour 120g
ground cumin 1 tsp
garlic 1 clove, crushed
ginger grated to make 1 tsp
mild chilli powder ½ tsp
coriander chopped to make 1 tbsp

CORIANDER CHUTNEY

coriander a bunch, chopped
shallot 1 small, chopped
green chilli 1, chopped
 ginger a chunk, peeled and chopped
lemon  ½, juiced

CARROT SALAD

carrots 2, peeled and grated
lemon  ½, juiced
cumin seeds 1 tsp, toasted
coriander leaves ½ small bunch, chopped

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Prick the sweet potato then cook it in the microwave for 5-10 minutes until completely soft. Leave to cool for a few minutes, then split in half and scoop the flesh into a bowl. Add the remaining falafel ingredients and lots of seasoning. Mash well.
Step 2

Form the mix into 12 flattish balls in your hands. Put onto an oiled baking sheet and bake for 10-15 minutes until dry and golden.
Step 3

Put the coriander chutney ingredients into a blender and whizz, adding a splash of water if you need to, and blend until smooth. Season, and tip into a bowl.
Step 4

Toss all the carrot salad ingredients with some seasoning and 1 tsp oil. Serve the falafels with the carrot salad, coriander chutney, and wraps (but not if you’re cooking a gluten-free meal) for stuffing everything into, if you like.