Description
Swap out falafel for these sweet potato rounds served with chutney and yogurt in a naan wrap.
Ingredients
Scale
Falafel:
- 3 medium-large sweet potatoes
- 1 1/2 cups 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)
Chutney:
- Click the link above for the recipe.
Wraps:
- 4–6 naans
- Butter lettuce
- Sliced cucumber
- Plain Greek yogurt
- Chopped green onions (for serving)
Instructions
- 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.
- Category: Main