Olive Magazine
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

Published: July 18, 2016 at 8:55 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Gluten free
  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal312
low infat3.6g
saturates0.6g
carbs54.4g
sugars22g
fibre11.4g
protein9.9g
low insalt0.3g
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*This recipe is gluten-free according to industry standards

Ingredients

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

CORIANDER CHUTNEY

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

CARROT SALAD

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

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