*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
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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.
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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.
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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.
Nutritional Information
- Kcals 312
- Fat 3.6g
- Saturates 0.6g
- Carbs 54.4g
- Sugars 22g
- Fibre 11.4g
- Protein 9.9g
- Salt 0.3g