Sweet Potato Falafel Wrap with Turmeric Houmous

Preparation Notes

plus overnight soaking time, and cooling time

Ingredients

For the turmeric houmous:

• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 3 tbsp tahini
• 1 tbsp date syrup
• 3 large garlic cloves, roughly chopped
• 1 tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp paprika
• A pinch of chilli powder
• Salt to season
• 1 x 400g can chickpeas, drained and rinsed, liquid from cans reserved

For the sweet potato falafels:

• 1 large sweet potato
• 200g dried chickpeas, soaked overnight or for at least 8 hours, then drained and rinsed
• 4 garlic cloves, finely chopped
• 3 spring onions, finely sliced
• 4 tbsp roughly chopped coriander
• 2 tbsp lemon juice
• 2½ tsp cumin
• 1½ tsp salt
• 1 tsp ground coriander
• 1½ tsp smoked paprika
• ½ tsp chilli powder
• 50-70g gram flour

For the coating:

• 3 tbsp sesame seeds
• 2 tbsp gram flour

• Oil for shallow frying

For the crunchy cabbage salad:

• ¼ small white cabbage, finely shredded
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped mint
• 2 tbsp lemon juice
• A pinch of salt

To serve:

• 4 large flatbread or extra-large pitta
• 2-3 tsp chilli oil
• A pinch of sumac

Method

1. Preheat the oven to 200°C / fan 180°C / fan 6. Place the sweet potato on a baking tray and roast for 60-75 minutes until very soft. Using an oven cloth to handle, cut in half and scoop out the flesh. Spread the flesh out on a large plate or tray to allow steam to escape and to cool.
2. In a food processor, pulse the soaked chickpeas into a coarse crumb.
3. In a large bowl, add the soft sweet potato, chickpeas, and all other falafel ingredients except the gram flour. Mix well to combine. Gradually mix in the gram flour. Add only enough until the mix holds together. The mix should hold together when pressed but not feel wet.
4. In a bowl, mix the sesame seeds and gram flour for the coating.
5. Shape the falafel mix into small patties (approx 5×1.5cm). Gently press each one into the sesame mix to coat lightly.
6. Set aside in the fridge and chill for at least 1 hour.
7. While the falafel are chilling, make the houmous: Add all of the ingredient to a food processor, except the salt, chickpeas, and reserved chickpea liquid. Pulse until the garlic is broken down. Add a generous pinch of salt, the chickpeas and 3 tbsp of the reserved chickpea liquid. Blend until it reaches the preferred texture (the houmous can be left fairly textured or blended until smooth). Season with salt to taste. Add more chickpea liquid if necessary. Refrigerate until needed.
8. Heat a frying pan on a medium heat. Add approx 1cm oil. Heat the oil until hot but not smoking. Add the falafel and cook for 2-3 minutes per side until crisp and golden. (Note the falafel can be held in a warm oven for 10-15 mins if needed)
9. Dress the cabbage: In a bowl, toss the cabbage and herbs with the lemon juice and salt just before serving.
10. Build the wraps: Spread each flatbread with a generous layer of houmous. Top with 6 falafels. Top with the crunchy cabbage salad and drizzle with chilli oil and add a pinch of sumac. Fold over the ends and roll up tightly.
11. Serve immediately.