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Sweet Potato Naan Wraps

Rachael Hartley
Swap out falafel for these sweet potato rounds served with chutney and yogurt in a naan wrap.
5 from 1 vote
Course Main



  • 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


  • 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.