Sweet potato Falafel with couscous salad and tzatiki

Sweet potato falafel

This sweet potato falafel recipe is based on one from the Leon cookbook but I have speeded up the process by boiling the sweet potato instead of roasting it. The sweet potato falafel tastes great in a pitta with tzatziki and a couscous salad.

Serves: 4 

2tsp cumin

2tsp ground coriander

1tsp cayenne pepper

handful coriander, chopped

150g gram flour

3 sweet potatoes, peeled and chopped into chunks

Boil the sweet potatoes for 15 minutes or until soft. Drain, mash and leave to cool. Stir in the spices, fresh coriander and gram flour. Place covered in the fridge for 30minutes until mixture is easier more sticky than wet.

Heat the oven to 180C.

Roll mixture into balls and place on an oiled tray. Cook in the oven for 30 minutes.

Serve with wholemeal pitta pockets, couscous salad and tzatiki. 

Couscous with feta and walnuts

Serves: 4

 

The Ume plum seasoning used as a dressing adds a refreshing zesty flavour.

Handful walnuts

Handful coriander, chopped

Handful mint, chopped

Handful mung bean sprouts

Handful, feta, chopped

¼ zest of lemon

Olive oil

Sea salt and Black pepper

Pinch of saffron

200g Couscous

Ume plum seasoning

Put the couscous in a bowl and sprinkle over sea salt, black pepper, saffron, a glug of olive oil and just cover with boiling water. Stir once and cover with clingfilm for 10 minutes. Leave to cool.

Use a fork to fluff up the couscous and stir in the lemon zest, feta, mint, coriander, walnuts and mung beans. Dress with a glug of olive oil and a few dashes of ume plum seasoning.

Tzatziki

Serves: 4 

Tub of greek yoghurt

Handful mint, chopped

¼ cucumber, finely chopped

Sea salt

1 garlic clove

Olive oil

Add a good glug of olive oil to a mixing bowl. Crush the garlic with a large pinch of sea salt and finely chop, keep crushing and chopping until you have a salty garlic paste. Add the garlic paste to the olive oil and stir in a little of the yoghurt at a time, making sure the garlic and olive oil are evening distributed.  Add the mint and cucumber, stir and season to taste.