Sesame Sweet Potato Falafel Wraps
Falafel is a beloved dish that embodies the essence of comfort food with its rich flavors and satisfying textures. When paired with the sweetness of roasted sweet potatoes and the crunch of sesame seeds, it transforms into a delightful wrap that tantalizes the taste buds. The delicious balance of spices and herbs in these Sesame Sweet Potato Falafel Wraps captures the vibrancy of Middle Eastern cuisine, making it a perfect meal for lunch or dinner.
In this recipe, sweet potatoes take center stage, providing a naturally sweet and creamy base for the falafel mix. Unlike traditional chickpea-based falafel, incorporating sweet potatoes adds a distinctive flavor and nutrition, making it a delightful twist to the classic recipe. This dish is not only vegan and vegetarian-friendly but also caters to those seeking gluten-free options when using gluten-free flatbreads. Often served with a tangy yogurt sauce and fresh vegetables, these wraps can easily become a staple in your weekly meal prep.
Why make this recipe
Making Sesame Sweet Potato Falafel Wraps at home allows you to enjoy a wholesome and nutritious meal tailored to your palate. The combination of sweet potatoes and aromatic spices provides a delicious twist on a traditional favorite, while the creamy yogurt sauce complements the crispy falafel perfectly. With its ease and versatility, this recipe is ideal for weeknight dinners or meal prep, offering a satisfying dish that everyone can appreciate. Plus, it’s an excellent way to introduce more plant-based meals into your diet without sacrificing taste or satisfaction.
By making your own falafel, you have complete control over the ingredients, ensuring they are fresh and free from additives. Not only is it a fun cooking experience, but you are also rewarded with uniquely flavored wraps that can be customized with your favorite toppings. Additionally, this recipe is a fantastic way to encourage family members to partake in the preparation process, making it a wonderful bonding activity in the kitchen.
How to make Sesame Sweet Potato Falafel Wraps
To create these delectable wraps, begin by preparing the sweet potatoes. Cooking them until perfectly tender ensures that they will mash easily, allowing for a smooth blend of flavors. Once you gather your spices, herbs, and chickpea flour, you will mix them into the sweet potato mash, ensuring every bite is bursting with flavor. Coating the formed patties in sesame seeds not only enhances the dish’s visual appeal but also adds a delightful crunch to each bite.
Frying the falafels in sunflower oil gives them that golden crispiness that contrasts beautifully with the soft interior. You should keep a close eye on them as they fry to ensure they do not burn; you want that perfect balance of color and texture. Assembling the wraps is an exciting final step, where you layer in crisp lettuce, mouthwatering falafel, and zesty garlic yogurt sauce, topped off with pickled onions and sliced chilies. The vibrant colors and textures make these wraps not only delicious but also visually stunning.
Ingredients
- 2 big sweet potatoes, about 700 g total
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- a small pinch of cinnamon
- 3 tablespoons parsley, finely chopped
- 1 tablespoon mint, finely chopped
- 1½ teaspoons flaky sea salt
- 1 to 3 tablespoons chickpea flour
- 100 g sesame seeds
- sunflower oil, for shallow frying
- black pepper, to taste
- 150 ml plain yogurt
- 2 garlic cloves, crushed
- ½ red onion, thinly sliced
- juice from ½ lemon
- 4 Middle Eastern flatbreads
- lettuce
- sliced green chilies
Directions
- Place the sliced red onion in a small bowl, pour over the lemon juice, and leave it to lightly pickle.
- Stir the yogurt with the crushed garlic, season to taste, and set the sauce aside.
- Prick the sweet potatoes with a fork and microwave for 10 to 12 minutes, until fully soft.
- Scoop the flesh into a large bowl and mash until smooth.
- Mix in the cumin, coriander, cinnamon, parsley, mint, salt, and 1 tablespoon of chickpea flour.
- Season with black pepper and add a little more chickpea flour only if needed, until the mixture is soft but can still be shaped.
- Divide the mixture into about 16 equal pieces and form each one into a small patty around 1.5 cm thick.
- Coat each patty well in sesame seeds.
- Heat about 1 cm of sunflower oil in a non-stick frying pan and fry the falafels in batches, cooking for a couple of minutes per side until golden, crisp, and heated through.
- Transfer to paper towels to absorb excess oil.
- To make the wraps, place lettuce on each flatbread, add 4 falafels, spoon over the garlic sauce, then finish with the pickled onion and sliced green chilies before wrapping and serving.
Time Breakdown
• Preparation Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
How to serve Sesame Sweet Potato Falafel Wraps
Serving Sesame Sweet Potato Falafel Wraps is an enjoyable experience, as they can be customized to fit individual tastes. You can serve them fresh off the stovetop, offering guests the opportunity to assemble their own wraps at the table, which adds an interactive element to the meal. Providing additional toppings such as fresh herbs, avocado slices, or a splash of hot sauce can spark creativity and flavor exploration.
For a more elaborate serving suggestion, consider pairing these wraps with a side of tabbouleh or a simple green salad, balancing the meal with fresh vegetables and grains. A blend of flavors and textures will enhance the overall dining experience, making your Sesame Sweet Potato Falafel Wraps a delightful centerpiece on any table.
How to store Sesame Sweet Potato Falafel Wraps
Leftover Sesame Sweet Potato Falafel Wraps can be stored for future enjoyment; however, it’s best to keep the components separate to maintain freshness. Wrap any leftover falafel in parchment paper or an airtight container, storing them in the refrigerator for up to three days. The flatbreads can be kept in a separate bag, while the pickled onion and garlic sauce should also be stored in separate containers to avoid sogginess.
When you’re ready to enjoy the leftover wraps, reheat the falafel in a skillet with just a drizzle of oil to restore their crispiness before assembling them with fresh lettuce and other toppings. This method ensures you can savor the deliciousness of the wraps without compromising on flavor or texture.
Tips to make Sesame Sweet Potato Falafel Wraps
To enhance your Sesame Sweet Potato Falafel Wraps, consider using freshly grated garlic for a stronger flavor in your yogurt sauce. You may also want to experiment with additional spices, such as smoked paprika or cayenne pepper, to add a subtle kick to the falafel mix. If you prefer your falafel to have a more pronounced earthiness, consider increasing the amount of cumin and coriander used.
Adjusting the consistency of the mix is essential; it should be soft yet firm enough to hold its shape. Depending on the moisture content of your sweet potatoes, the amount of chickpea flour needed may vary, so be flexible in adding it incrementally. Frying the falafel over medium heat will allow them to cook evenly without burning the exterior while ensuring the inside is thoroughly heated.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 350 kcal
• Protein: 10 g
• Carbohydrates: 40 g
• Fat: 18 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 500 mg
FAQs
Q: Can I bake the falafel instead of frying them?
A: Yes, you can bake the falafel at 200°C (400°F) for about 20-25 minutes, flipping halfway through to ensure even cooking.
Q: How do I make this recipe gluten-free?
A: Use gluten-free flatbreads and ensure any sauces or additional ingredients are gluten-free.
Q: Can I freeze the falafel for later use?
A: Yes, you can freeze the uncooked or cooked falafel. Just make sure to store them in an airtight container for up to three months.
Sesame Sweet Potato Falafel Wraps
Ingredients
For the Falafel
- 700 g 2 big sweet potatoes, about 700 g total Ensure they are tender for easy mashing.
- 1 tsp cumin powder
- 1 tsp ground coriander
- a small pinch cinnamon
- 3 tbsp parsley, finely chopped
- 1 tbsp mint, finely chopped
- 1.5 tsp flaky sea salt
- 1 to 3 tbsp chickpea flour Add as needed for consistency.
- 100 g sesame seeds For coating the falafel.
- sunflower oil, for shallow frying Use for frying until golden.
- to taste black pepper
For the Sauce & Wraps
- 150 ml plain yogurt For the yogurt sauce.
- 2 cloves garlic, crushed For the yogurt sauce.
- ½ red onion thinly sliced For pickling and wrap.
- ½ lemon juice from For pickling red onion.
- 4 pieces Middle Eastern flatbreads For wrapping.
- lettuce For filling the wraps.
- sliced green chilies To taste and garnish.
Instructions
Preparation
- Place the sliced red onion in a small bowl, pour over the lemon juice, and leave it to lightly pickle.
- Stir the yogurt with the crushed garlic, season to taste, and set the sauce aside.
- Prick the sweet potatoes with a fork and microwave for 10 to 12 minutes, until fully soft.
- Scoop the flesh into a large bowl and mash until smooth.
Making the Falafel
- Mix in the cumin, coriander, cinnamon, parsley, mint, salt, and 1 tablespoon of chickpea flour.
- Season with black pepper and add a little more chickpea flour only if needed, until the mixture is soft but can still be shaped.
- Divide the mixture into about 16 equal pieces and form each one into a small patty around 1.5 cm thick.
- Coat each patty well in sesame seeds.
- Heat about 1 cm of sunflower oil in a non-stick frying pan and fry the falafels in batches, cooking for a couple of minutes per side until golden, crisp, and heated through.
- Transfer to paper towels to absorb excess oil.
Assembling the Wraps
- To make the wraps, place lettuce on each flatbread, add 4 falafels, spoon over the garlic sauce, then finish with the pickled onion and sliced green chilies before wrapping and serving.
