Baked Sweet Potato Falafel with Herbed Tomato Couscous
Thursday, 11 September 2014
Well September is treating to us of a bit of an Indian summer, isn't it? Whilst I'm all ready to pull on my boots, wrap up in scarves and drink spiced lattes until I'm fit to burst, I'm not one to complain at a little extra sunshine and some more vitamin d lovin'. These little baked falafel are just perfect for a warm, golden September and I know I'm going to be making them over and over again. They are a my version of an autumn salad and create balance with the endless yorkshire puddings I will undoubtedly consume over the winter. This falafel is delicious hot and cold, and will happily sit in the fridge for a few days for you to snack on. They are definitely going in my lunchbox and with me onto campus this year. As you might be able to tell - I'm a fan. I think you will be too.
I've loved falafel ever since I posted my go-to recipe on the blog and as I'm harbouring a liiiiittle obsession with sweet potatoes at the moment, this recipe was a winner. Its light yet filling and packed with flavour and healthy goodness. Serve it with hummus (extra points for making your own) and a leafy salad for my absolute meal of the month! Enjoy falafel friends!
For Baked Sweet Potato Falafel with Herbed Tomato Couscous you will need (serves 4):
1 large sweet potato (about 350g)
2 tbsp olive oil
1 small red onion
200g cherry tomatoes
400g tinned chickpeas
1 tsp ground cumin
handful fresh parsley
handful fresh mint
Begin by preheating the oven to 220c. Then peel and cube the sweet potatoes then toss them in a roasting tin with 1tbsp of the olive oil and a little salt and pepper. Roast for 20 minutes, shaking halfway through until soft.
Whilst the potato is roasting away thinly slice the red onion and heat the rest of the olive oil in a pan. Fry the onion on a medium heat for about five minutes.
Slice the cherry tomatoes and then chuck them in too and continue to cook for five minutes more.
Stir in the couscous and add in just enough water to cover the couscous. Remove from the heat, cover with clingfilm and set aside.
While the couscous is soaking up the water, chop the parsley and mint.
Add half of the parsley and mint to a bowl along with the chickpeas, cumin and roasted sweet potato. You can use a potato masher or food processor to combine the ingredients, but I always like to get stuck in with my hands.
Shape into 12 patties and space evenly on a baking tray lined with foil. Pop them into the oven (still on from roasting the sweet potato) for 15 minutes.
Just before the falafel is done, add the rest of the herbs to the couscous.
Stir them through!
Portion onto plates with hummus and salad.
That should totally be a verb, right?