I always make a big batch of these sweet potato falafel, by roasting two gargantuan sweet potatoes, because they work so well for dinner as they do for lunch. If you make an excess of the flatbreads you can have a jazzy lunchtime wrap, or you can have them with cous-cous or a rice salad, their versatility is ace.
Neither of these are my original recipes the sweet pottao falafel come from the inimitable Allegra McEvedy and the flatbreads come by way of BuzzFeed. As you might expect, I've tweaked the flavours to suit myself, the falafel have added lime juice and fajita spice and the flatbreads are embossed with za'atar, which means you can do the same yourself, experimentation is fun.
I've been debating on making some beetroot falafel by adapting this recipe, the main thing is, you don't want the falafel to be too dry, or they can be claggy in your mouth and not the leftover delicacy I rave about.
Sweet Potato Falafel with Homemade Flatbreads
For the falafel
2 fat sweet potatoes
150g gram (chick pea) flour
Juice of 1 lime
1 packet of fajita seasoning
1 clove garlic
Salt and pepper
For the flatbreads
160 g self raising flour
140g low fat Greek yogurt
2 tsp za'atar
1 tsp salt
Bake the sweet potatoes for around an hour at 200C, when soft all the way thorugh remove and cut in half to cool. If they're still too hard on the inside you can wrap them in foil and put them back in the oven for 10 - 15 minutes.
When cool, scoop all the flesh out into a bowl and add the spicing, gram flour and salt and pepper and stir together. When combined add the lime juice and stir in well. If a little stiff add some olive oil or water.
With wet hands scoop up the mixture and roll into walnut sized balls and place on an oiled baking tray or roasting tin. I advise re-wetting your hands every second or third falafel. If you don't like having dirty hands just use two soup spoons to shape them.
Add to the oven and bake for 10 minutes and the turn so top and bottom of the falafels are nicely browned. Put a griddle pan on a high heat and keep an eye on it as you make the flatbreads.
While the falafel are in the oven, combine the yogurt, flour, za'atar and salt in a bowl, then set out on to an oiled work surface and knead for 2 minutes. divide into 4 even sized pieces and roll out in to side plate size rounds.
The flatbreads will only need 2-3 minutes on each side if the griddle pan is hot enough so keep an eye on them and don't be alarmed if they puff up.
Serve the falafel with the flatbreads and whatever you fancy going in them, I had some kale to hand and added some mayonnaise.
I'll report back when I attempt the beetroot ones.
