Sweet Potato Falafel Flatbreads

    20m prep time
    45m total time
    Medium level
    15 ingredients

Made using chickpea flour (also known as gram flour), these falafels are naturally gluten free and high in protein.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat your oven to 190°C/170°C Fan. Cook the sweet potato for 12-15 minutes in a pot of boiling water until soft, then drain.

Step 2

Meanwhile, in a large bowl combine chickpea flour, 1 tsp cumin seeds, 1 crushed garlic clove, 15g chopped coriander and half the lemon zest. Make sure everything is evenly distributed then add the cooked sweet potato and mash everything together with a fork. Season to taste.

Step 3

With wet hands, divide the mixture into 12 and roll into balls. Put onto an oiled baking tray and into your oven for 20-25 minutes, until firm on the outside and lightly golden.

Step 4

While the falafels are baking, peel ribbons of carrot using a vegetable peeler and add to a large bowl with the pomegranate and shredded spinach. Mix in the remaining 15g chopped coriander and 1 tsp cumin seeds.

Step 5

Whisk together 3 tbsp lemon juice, honey, yoghurt, remaining crushed garlic clove and 2 tbsp olive oil to create your yoghurt dressing. Season to taste, then dress the salad with as much dressing as you fancy. Any leftover yoghurt dressing can be served in a small bowl at the table for those who would like some more.

Step 6

Warm the flatbreads in the oven for a few minutes just before the sweet potato falafels are ready. Top each flatbread with a handful of salad, three falafels and 1/2 tsp harissa (only for those who like things spicy) and enjoy!
  • Ingredients
  • Based on 4 servings
  • 100g Pomegranate Seeds 2 x Sainsbury's Pomegranate 80g
  • 2 Garlic Clove, crushed 1 x Sainsbury's Garlic
  • 30ml Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 50g Baby Spinach Leaves, shredded 1 x Sainsbury's Baby Leaf Spinach 120g
  • 2 tsp Runny Honey 1 x Sainsbury's Runny Honey 340g
  • 6 tbsp Natural Full Fat Yoghurt 1 x Yeo Valley Organic Natural Yogurt 150g
  • 400g Sweet Potato, chopped 1 x Sainsbury's Sweet Potato 1.25kg
  • 125g Chickpea (Gram) Flour 1 x KTC Gram Flour 2kg
  • 30g Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 4 Flatbread 1 x Deli Kitchen Greek Style Flatbread x4 320g
  • 1 Lemon, zested and juiced 1 x Sainsbury's Lemons
  • 3 Carrot, peeled and ribboned 3 x Sainsbury’s Carrots Loose
  • 2 tsp Harissa Paste 1 x Sainsbury's Harissa Paste, Inspired to Cook 90g
  • 2 tsp Cumin Seeds, toasted 1 x Sainsbury's Cumin Seed 38g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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