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Sweet potato and pea falafel with yogurt and herb sauce recipe

 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Sweet potato and pea falafel with yogurt and herb sauce recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Sweet potato and pea falafel with yogurt and herb sauce.

Serves 4
15mis to prepare and 15mins to cook plus 5mins to cool
533 calories / serving


Ingredients

4 sweet potatoes (1.6kg), cut into 2cm (1in) cubes
3tbsp olive oil
300g (10oz) peas, defrosted if frozen
1 1⁄2 tsp ground coriander
1 1⁄2 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
1⁄2 garlic clove, crushed
1⁄2 lemon

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.

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.

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.

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.  

From Tesco Real Food

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