Sweet Potato Falafel Flatbreads
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
-
30g Coriander, chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
125g Chickpea (Gram) Flour 1x KTC Gram Flour 2kg -
100g Pomegranate Seeds 2x Sainsbury's Pomegranate 80g -
2 Garlic Clove, crushed 1x Sainsbury's Garlic -
4 Flatbread 1x Deli Kitchen Greek Style Flatbread x4 320g -
1 Lemon, zested and juiced 1x Sainsbury's Lemons -
2 tsp Runny Honey 1x Sainsbury's Runny Honey 340g -
3 Carrot, peeled and ribboned 3x Sainsbury’s Carrots Loose -
6 tbsp Natural Full Fat Yoghurt 1x Yeo Valley Organic Natural Yogurt 150g -
2 tsp Harissa Paste 1x Sainsbury's Harissa Paste, Inspired to Cook 90g -
400g Sweet Potato, chopped 1x Sainsbury's Sweet Potato 1.25kg -
2 tsp Cumin Seeds, toasted 1x Sainsbury's Cumin Seed 38g -
30ml Olive Oil 1x Sainsbury's Olive Oil 500ml -
50g Baby Spinach Leaves, shredded 1x Sainsbury's Baby Leaf Spinach 100g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g