Swap out falafel for these sweet potato rounds served with chutney and yogurt in a naan wrap.
This sweet potato falafel naan wrap has got it going on.
First, there’s the star of the show – the sweet and savory, crispy-edged sweet potato falafels. Then there’s the spicy green chutney, which you will want to put on all the things (eggs, cheese and crackers, grain bowls, chocolate chip cookies…oh wait no, that’s weird). Then there’s the creamy Greek yogurt – always full fat for full flavor. Last, but certainly not least, the crisp raw vegetables adding some brightness to the dish.
It’s the vegetarian sandwich to end all vegetarian sandwiches.
Eating this may require a fork and knife. But hey, that’s the best kind of sandwich in my opinion. Extra napkins are a requirement too.
The pack of naan I bought had only four naan, so I had some leftover sweet potato falafel. Either buy more naan and make more sandwiches (yay!) or enjoy your falafel as a snack with yogurt and leftover green chutney.
If you don’t want to make the chutney from scratch (cause let’s face it, there’s a lot of cooking and chopping and prepping going on in this recipe), then swap store bought harissa and you won’t be sad. Just throw some mint and cilantro into the sandwich for that herbaceousness.
- 3 medium-large sweet potatoes
- 1½ cups chickpea flour
- 1 jalapeno, stemmed, seeded and minced
- 1 large scallion, chopped
- 2 tablespoons cilantro
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon baking powder
- ½ teaspoon salt
- Olive oil or other neutral flavored oil, for frying
- Click the link above for the recipe.
- 4-6 naans
- Butter lettuce
- Sliced cucumber
- Plain Greek yogurt
- Chopped green onions, for serving
- First, cook the sweet potatoes for the falafel. Pierce flesh with the tines of a fork and either bake in the oven wrapped with aluminum foil for about 45-60 minutes, or microwave wrapped in a paper towel for 7-10 minutes. Remove from oven or microwave and let sit until cool enough to handle.
- While sweet potatoes are cooking, make the chutney. Pulse cilantro, mint, jalapeno, ginger and garlic together in a food processor until well chopped. Mix together lime juice, water and olive oil in a bowl. Stream into the food processor while it's running, until it forms a creamy green spread. Season with salt to taste.
- Scrape flesh of the sweet potatoes into a large bowl. Mix in chickpea flour, jalapeno, scallion, cilantro, spices, baking powder and salt until well combined.
- Heat oil in a large skillet on medium-high heat. Drop golfball sized spoonfuls of falafel mix into the hot oil, pressing slightly with the back of a spatula to flatten and make a patty. Fry 3-4 minutes per side until golden and crispy, then remove to a plate. You'll have to do this in 3-4 batches.
- Spread naan with a thin layer of yogurt, Top one side with lettuce and cucumber. Top vegetables with warm sweet potato falafels, drizzle with chutney and sprinkle with green onions. Serve.