Sweet Potato Falafel, Couscous Salad & Hummus
These baked sweet potato falafel are light and healthy and great for a vegan-friendly summery meal or easy supper. A tabbouleh style couscous salad is the perfect accompaniment.
Preheat the oven to 200C/180Cfan/Gas 6
Prepare the couscous according to the packet instructions. Fluff with a fork and set aside to cool.
Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking tray. Bake for 20-25 minutes (turning halfway) until soft and caramelised. (Alternatively place pricked whole sweet potatoes in a microwave for 6-8 minutes and then scoop out the flesh).
Place the chickpeas, garlic, cumin, coriander, chilli flakes (if using) zest and juice, chopped herbs and the cooked sweet potato into a food processor and pulse until you have a coarse paste. Season well and chill for 30 minutes if you have the time. Using slightly damp hands, form into 12 balls or patties and spread out on a baking sheet lined or oiled baking tray. Bake for 15-20 minutes, turning halfway, or until browned and lightly crisp.
Meanwhile toss the cucumber, tomatoes and chopped herbs through the cooled couscous. Add a drizzle of oil if you like.
Serve the falafel with the couscous salad and a dollop of hummus.
- For the Falafel
- 2 small sweet potatoes, peeled and cut into 2cm cubes
- 1 x 400g tin chickpeas, drained, rinsed & patted dry
- 1 pinch of chilli flakes (optional)
- 1 clove of garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- juice and zest of ½ lemon
- handful parsley, chopped
- handful mint, chopped
- For the Couscous Salad
- 1 packet of Ainsley Harriott Spice Sensation Couscous
- ¼ cucumber, chopped
- 6 cherry tomatoes, cut in half
- 1 tbsp chopped parsley
- 1 tbsp chopped mint
- To Serve