Sweet potato falafel with tomato couscous recipe

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 486 calories / serving
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This Middle-Eastern sweet potato falafel dish is a new twist on an old favourite, making it both healthier and sweeter.

Preheat the oven to gas 7, 220°C, fan 200°C.

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.

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.

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.

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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  • 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
  • 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

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