15mins to prepare and 15mins to cook plus 5mins to cool
Serves 4
Ingredients
- 4 sweet potatoes (1.6kg), cut into 2cm (1in) cubes
- 3tbsp olive oil
- 300g (10oz) peas, defrosted if frozen
- 1 1⁄2 tsp ground coriander
- 1 1⁄2 tsp ground cumin
- 3tbsp roughly chopped parsley leaves
- 2tbsp chopped coriander
- 2 little gem lettuces,
- 1 carrot, shredded
- 4 tortilla wraps
- 150g (5oz) natural yogurt
- 2tbsp chopped coriander
- 1⁄2 garlic clove, crushed
- 1⁄2 lemon
Preheat the oven to gas 6, 200°C, fan 180°C. Toss the sweet potato with the oil and spread out on a large baking tray lined with nonstick baking paper. Season and roast for about 25 minutes, until the potato is soft. Remove from the oven and set aside to cool.
In a food processor, pulse the peas with the ground coriander, cumin, parsley and coriander, until finely chopped. Add the potato and pulse until combined.
Shape the mixture into 16 golfball–sized patties and arrange on a baking tray lined with nonstick baking paper. Bake in the oven for 15–20 minutes, until golden. Remove from the oven and leave to cool for 5 minutes, before lifting with a spatula.
Meanwhile, combine all the sauce ingredients in a bowl with some seasoning. Chill until needed. Serve the falafels in the tortilla wraps with lettuce leaves, a handful of shredded carrot and a drizzle of the yogurt sauce.
Read more: http://www.dailymail.co.uk/femail/food/article-2438899/Sweet-potato-pea-falafel-yogurt-herb-sauce.html#ixzz2nIiuIFi5
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