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Sweet potato falafel salad dont use

Sweet potato falafel salad dont use

Serves pea 4 Clock icon 1 hour 20 plus cooling
Dry falafel is a thing of the past! Using sweet potato keeps the falafel lovely and moist. Use them to top salads or pop into pittas for a more exciting packed lunch. Note there are quite a few items in the larder section, so make sure you have everything to hand before you get going!

6 Farmdrop products in this recipe

£ 11 .10
6 items.

Here's how you do it

  1. Pre-heat the oven to 200 degrees C.

  2. Cook sweet potatoes for 40-60 minutes until soft - or pop in the microwave. Allow to cool.

  3. Whilst the potato is cooling, make up the sesame dressing. In an empty jar (that has a lid) pop the juice half lemon, 3 tbsp tahini, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 clove minced garlic, 3 tbsp water. Shake vigorously and set aside for later.

  4. In a high speed blender, empty the chickpeas and blitz to a fine dust. You may want to open up the blender to make sure the chickpeas aren't stuck to the blades, if so scrape off so it's milled evenly. Strain through a fine sieve and discard the bigger bits.

  5. Once cool, scoop out potato from skins and combine with chickpea flour, garlic, cumin, coriander, salt, lemon juice, 1 tbsp olive oil. Pop into the fridge to chill for an hour - the mixture should be workable - sticky but not sloppy. Add a little more chickpea flour if necessary. Shape into balls, you should be able to make 16. Drizzle with a little olive oil then roll in sesame seeds.

  6. Pop falafel into the oven for 20 minutes until crispy on the outside.

  7. Peel & finely slice the beetroot and ribbon the carrots. Place in a large bowl and dress with the sesame dressing just before you remove the falafel from the oven. Split the salad onto four plates and top with falafel and a little more dressing on top.

Ingredients

  • 2 sweet potatoes
  • 100g chickpea flour (140g chickpeas finely ground in a blender then sieved - you'll have a little extra & may need it to firm up the mixture later on, so keep some back)
  • handful chopped parsley plus extra to scatter over salad
  • sesame seeds for coating
  • 3 chioggia beetroot
  • 3 carrots

From your larder

For the falafel: - 2 crushed garlic cloves - 1 tsp cumin - 1 tsp coriander - 1 tsp salt - 2 tbsp olive oil

For the dressing: - juice half lemon - 3 tbsp tahini - 2 tbsp soy sauce - 2 tbsp rice vinegar - 1 clove garlic, minced - 3 tbsp water

Suitable for

  • Vegetarians
  • Gluten free
  • Dairy Free