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.
Click here for the chutney recipe.
Print
Sweet Potato Naan Wraps
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Crispy sweet potato patties replace falafel in these flavorful naan wraps. A vibrant chutney and cool yogurt add a delicious twist.
Ingredients
- 3 medium-large sweet potatoes
- 1 1/2 cups (355 ml) chickpea flour
- 1 jalapeno (stemmed, seeded and minced)
- 1 large scallion (chopped)
- 2 tablespoons cilantro
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Olive oil or other neutral flavored oil (for frying)
- 4-6 naans
- Butter lettuce
- Sliced cucumber
- Plain Greek yogurt
- Chopped green onions (for serving)
Instructions
- Pierce sweet potatoes with a fork and bake wrapped in aluminum foil at 400°F (204°C) for 45-60 minutes, or microwave wrapped in a paper towel for 7-10 minutes. Let cool.
- Pulse cilantro, mint, jalapeno, ginger, and garlic in a food processor until chopped. Mix lime juice, water, and olive oil in a bowl; stream into the food processor until creamy. Season with salt.
- Scrape sweet potato flesh into a bowl. Mix in chickpea flour, jalapeno, scallion, cilantro, spices, baking powder, and salt.
- Heat oil in a large skillet over medium-high heat. Fry golfball-sized spoonfuls of falafel mix for 3-4 minutes per side, flattening slightly, until golden and crispy. Repeat in batches.
- Spread naan with yogurt, top with lettuce and cucumber, then falafels, chutney, and green onions. Serve.
Notes
- For crispier patties, ensure the sweet potato mixture is not too wet; add more chickpea flour if needed.
- Leftover sweet potato patties can be stored in the refrigerator for up to 3 days and reheated in a pan or oven.
- Feel free to experiment with other vegetables in the patties, such as carrots or zucchini.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
Can I substitute the Greek yogurt for a dairy-free option?
Yes, you can use a dairy-free yogurt alternative, such as coconut or almond yogurt, to maintain a similar creamy texture.
What type of raw vegetables work best in the naan wraps?
Crisp vegetables like cucumber, bell peppers, and shredded carrots add great texture and freshness to the wraps.
How can I store leftover sweet potato falafel?
Store leftover sweet potato falafel in an airtight container in the fridge for up to 3 days, and reheat them in the oven for best results.
Tasty and healthy recipe. My little brother liked this food very much. Thank you for sharing.