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Sweet potato falafel with tomato couscous recipe

Sweet potato falafel with tomato couscous recipe

39 ratings

This Middle-Eastern sweet potato falafel dish is a new twist on an old favourite, making it both healthier and sweeter. See method

Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 small red onion, halved and finely sliced
  • 200g cherry tomatoes, halved
  • 150g (5oz) couscous
  • 400g tin chickpeas, drained and rinsed
  • 1 tbsp ground cumin
  • handful parsley, chopped
  • handful mint, chopped
  • 50g (2oz) mixed salad leaves
  • 1 x 211g tub reduced-fat houmous
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2050kj
    486kcal     24%

  • Fat

    18g 26%

  • Saturates

    2g 12%

  • Sugars

    10g 11%

  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 69.5g Protein 16.5g Fibre 11.7g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking sheet. Bake for 20 minutes (stirring halfway), or until soft and caramelised.
  3. Meanwhile, heat the remaining olive oil in a small frying pan, add the sliced onion and soften over a medium heat for 5 minutes. Add the cherry tomatoes and cook for 5 minutes more. Stir in the couscous, add enough water to barely cover, then bring to the boil. Remove from the heat, cover and set aside for 5 minutes.
  4. Using a food processor or a potato masher, roughly combine the chickpeas, cumin, half the chopped herbs and the cooked sweet potato. Form into 12 patties or rounds and spread out on a baking sheet lined with nonstick baking paper. Bake for 15 minutes, or until browned.
  5. Stir the remaining chopped herbs through the couscous and season to taste. Serve with the baked falafels, a handful of salad leaves and a large spoonful of houmous.

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