Big cooking day today and Veganuary still going strong! Inspired by a particularly tasty @leonrestaurants wrap I ate last week, here is a recipe for sweet potato falafel. I’ve teamed it this week with hummus, coriander and some kimchi I have knocking around and turned it into a wrap #fusion.
Takes 50 mins, makes 4 work lunches
INGREDIENTS
2 large sweet potatoes
100g gram (chickpea) flour
1 tablespoon ground cumin
1 tablespoon ground coriander
2 cloves garlic, minced
Juice of half a lemon
Hummus
Whole-wheat tortillas
Kimchi (if using, shredded cabbage is also good)
Coriander
Olive oil
Salt and pepper
METHOD
1) Pre-heat your oven to 200C. Slice your sweet potato lengthways and lay cut side down on a baking tray. Bake for 20 minutes or so until soft.
2) In a bowl mix your gram flour, garlic, ground cumin, ground coriander, lemon juice and seasoning. Scoop out the flesh of your sweet potatoes and mash through your dry ingredients.
3) Form the mixture into falafel, about golf ball size, and bake on an oiled baking tray at 200C for 15 minutes, then flip over and cook for another 15 minutes.
4) At work (or wherever you’re munching) build your wrap with the tortilla, falafel, hummus, kimchi and coriander.
