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  • Sweet Potato Falafel with Tomato Couscous

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    • Ingredients:
      • 2 sweet potatoes, peeled and cubed
      • 2 tbsp olive oil
      • 1 small red onion, halved and finely sliced
      • 200g cherry tomatoes, halved
      • 200g couscous
      • 240g cooked chickpeas or other legume
      • 1 tbsp ground cumin
      • handful parsley, chopped
      • handful mint, chopped
      • mixed salad leaves
      • houmous
      Serves: 4 Cook Time: 35 Prep Time: 20 Cuisine: Middle Eastern
    • Preheat the oven to gas 7, 220°C, fan 200°C.
    • Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking sheet. Bake for 20-35 minutes (stirring halfway), or until soft and caramelised.
    • Meanwhile, heat the remaining olive oil in a small frying pan, add the sliced onion and soften over a medium heat for 5 minutes. Add the cherry tomatoes and cook for 5 minutes more. Stir in the couscous, add enough water to barely cover, then bring to the boil. Remove from the heat, cover and set aside for 5 minutes.
    • Using a food processor or a potato masher, roughly combine the chickpeas, cumin, half the chopped herbs and the cooked sweet potato. Form into 12 patties or rounds and spread out on a baking sheet lined with nonstick baking paper. Bake for 15 minutes, or until browned.
    • Stir the remaining chopped herbs through the couscous and season to taste. Serve with the baked falafels, a handful of salad leaves and a large spoonful of houmous.


    I used purple sweet potato and adzuki beans instead of chickpeas - hence my falafel is purple. I have also added some sauerkraut and steamed veg on the plate.


    Altered from: https://realfood.tesco.com/recipes/sweet-potato-falafel-with-tomato-couscous.html

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