Description
Crispy sweet potato patties replace falafel in these flavorful naan wraps. A vibrant chutney and cool yogurt add a delicious twist.
Ingredients
Units
Scale
- 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