Sweet potato falafel with coriander chutney and carrot salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- to serve (optional) middle eastern wraps
- 1 large (about 500g) sweet potato
- 120g gram flour
- 1 tsp ground cumin
- 1 clove garliccrushed
- grated to make 1 tsp ginger
- ½ tsp mild chilli powder
- chopped to make 1 tbsp coriander
CORIANDER CHUTNEY
- a bunch corianderchopped
- 1 small shallotchopped
- 1 green chillichopped
- a chunk
gingerpeeled and chopped
- ½ lemonjuiced
CARROT SALAD
- 2 carrotspeeled and grated
- ½ lemonjuiced
- 1 tsp cumin seedstoasted
- ½ small bunch coriander leaveschopped
Nutrition: per serving
- kcal312low
- fat3.6glow
- saturates0.6g
- carbs54.4g
- sugars22g
- fibre11.4g
- protein9.9g
- salt0.3glow
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.
