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Sweet potato and pea falafel with yogurt and herb sauce recipe

Sweet potato and pea falafel with yogurt and herb sauce recipe

8 ratings

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  • Serves 4
  • 15mis to prepare and 15mins to cook plus 5mins to cool
  • 669 calories / serving
  • Vegetarian


  • 4 sweet potatoes (1.6kg), cut into 2cm (1in) cubes
  • 3 tbsp olive oil
  • 300g (10oz) peas, defrosted if frozen
  • 1 1⁄2 tsp ground coriander
  • 1½ tsp ground cumin
  • 3tbsp roughly chopped parsley leaves
  • 2tbsp chopped coriander
  • 2 little gem lettuces,
  • 1 carrot, shredded
  • 4 tortilla wraps

For the yogurt sauce

  • 150g (5oz) natural yogurt
  • 2tbsp chopped coriander
  • ½ garlic clove, crushed
  • 1⁄2 lemon

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    2g 12%
  • Sugars

    31g 34%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 132.7g Protein 16.4g Fibre 20.3g


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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