Sweet potato and parsley falafel cabbage wraps

Sweet potato and parsley falafel cabbage wraps

By
From
Superfoods
Makes
5–6 wraps

I love sweet potatoes, so I’ve been looking for interesting ways to cook them. This recipe combines sweet potato with a great dairy-free topping and an extra spicy salsa. I used a cabbage leaf to wrap the falafels in, but you can use whatever leaves you have in the fridge.

Ingredients

Quantity Ingredient
200g sweet potatoes
small handful fresh flat-leaf parsley
small handful fresh coriander
75g walnuts
1 garlic clove
1/2 onion, chopped
1 1/2 tablespoons coconut oil
1/2 teaspoon ground cumin
1/2 tablespoon wholegrain flour
5-6 cabbage leaves

For the dairy-free cream

Quantity Ingredient
125ml coconut or soy yogurt
1/2 small cucumber, peeled, deseeded and shredded
small handful fresh mint, leaves only, finely chopped
1/2 teaspoon dried chilli flakes
1 garlic clove, crushed
1/2 teaspoon ground cumin

For the salsa

Quantity Ingredient
125g cherry tomatoes, diced
1/4 red chilli, deseeded and finely chopped
1/2 garlic clove, crushed
small handful fresh coriander, chopped
1/2 tablespoon olive oil
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C and prick the sweet potatoes a few times with a fork. Bake in the preheated oven for about 30 minutes or until soft. Leave to cool completely, then scoop the flesh into a large bowl. Leave the oven on to bake the falafel.
  2. To make the dairy-free cream, put all the ingredients in a bowl, mix well and stick in the fridge for about 30 minutes. To make the salsa, mix all the ingredients together in a bowl.
  3. For the falafels, blend the parsley, coriander and walnuts in a food processor until combined, then slowly add the garlic, onion, coconut oil, cumin, flour and sweet potato flesh, blending until the mixture becomes like a paste. Use your hands to roll the mixture into 10–12 small falafels and place them on the prepared baking tray. Bake for 20 minutes, turning every 5 minutes, or until they are a lovely brown colour.
  4. Top each cabbage leaf with 2 falafels. Spoon some dairy-free cream and salsa on top, wrap it all up and take a big bite!

Note

  • Parsley contains an arsenal of antioxidants and includes a particular flavonoid, luteolin, that helps to eradicate free radicals.
Tags:
healthy
superfoods
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