Sweet Potato Falafel
Sweet Potato Falafel

Ingredients

Method

  • 1 sweet potato (approx 150g) peeled and cubed
  • 2 tbsp olive oil
  • 400g tin of chickpeas, drained
  • 1 red onion, chopped
  • 2 garlic cloves, peeled
  • 1 tsp each of cumin, paprika, and harissa
  • Small bunch of coriander
  • 1⁄2 lemon, juice only
  • 2 tbsp flour
  • Veg oil for shallow frying
  • Pitta, hummus, etc to serve
  • Preheat the oven to 180C. Place the sweet potato cubes on a baking tray, drizzle with olive oil, season well, and toss to coat. Roast for 20 mins, until tender and slightly crisp. Set aside to cool.
  • Put the sweet potato and remaining ingredients into a food processor and blend to a coarse paste. Season liberally, and then using wet hands, divide into 12 balls. Chill in the fridge for about 30 mins, then shallow fry in 4cm of veg oil until golden all over. Serve with pita and hummus, or whatever else you fancy!
30 mins
4 serving
This recipe pairs perfectly with the Alex Foillard 'Villages' Gamay 2019 from Beaujolais, France.

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