for dinner tonight.
I did not follow the recipe (my husband is always amazed when I say I did) so I will note where I made changes.
If you are looking for a vegetarian recipe (vegan if you leave out the sauce), then this is really good!
Serves 6
The traditional flavors of falafel combine beautifully with sweet potatoes. These falafel are baked rather than fried. Use a nonstick silicon baking sheet liner with a spray of cooking oil to prevent sticking (or parchment paper rubbed with oil).
FALAFEL
Olive oil or cooking spray (for the baking sheet)
3 sweet potatoes (about2 pounds) {Ok, I started with 1 1/4 # of roasted butternut squash}
2 teaspoons groundcoriander
2 teaspoons ground cumin
¼ teaspoon groundcayenne pepper, or more to taste
3 cloves garlic, finely chopped
Grated rind and juice of 1 lime
2 tablespoons olive oil
Salt, to taste
1¼ cups chickpea flour {I reduced this to 1 cup}
½ cup chopped fresh cilantro
1. Set the oven at 375 degrees. Place a nonstick baking sheet liner on a large baking tray and spray with cooking oil (or rub a sheet of parchment paper with oil).
2. In a baking dish, prick sweet potatoes well all over. Bake for 1 hour or until tender when pierced with a skewer; cool.
3. Peel the sweet potatoes. In a food processor work them with the coriander, cumin, cayenne pepper, garlic, lime rind and juice, oil, and salt until smooth. Add the chickpea flour and cilantro and work until blended. Taste for seasoning and add more salt or cayenne pepper, if you like.
4. Using a small ice cream scoop, scoop 18 balls into the baking sheet. Bake for 15 minutes or until golden and crisp.
DRESSING AND ASSEMBLY
4 ounces creamy feta (such as French feta)
2 tablespoons olive oil
1 tablespoon harissa {No harissa available, so I used a tablespoon of chili garlic paste}
Salt, to taste
½ cup plain Greek yogurt {I actually cleaned out a container, so it was closer to 3/4 cup}
½ cup white wine vinegar
¼ cup sugar
2 carrots, grated
½ purple cabbage, thinly sliced (white cabbage}
½ small red onion, thinly sliced
1 small cucumber, thinly sliced
6 small flatbreads, flour tortillas, or pita rounds
Small bunch of freshcilantro (for garnish)
1. In a food processor, combine the feta, olive oil, harissa, and salt. Pulse until smooth.
2. Add the yogurt and blend again. Taste for seasoning and add more salt, if you like; set aside.
3. In a small saucepan, combine vinegar, sugar, and a very generous pinch of salt. Bring to a boil, stirring to dissolve the sugar; cool.
4. In a bowl combine the carrots, cabbage, onion, and cucumber. Pour the vinegar mixture over the vegetables and toss gently.
5. Place several spoonfuls of the feta mixture on the breads, top with falafel rounds, and vegetables. Garnish with cilantro sprigs. Fold wraps. Valerie Ryan. Adapted from Jamie Oliver
http://www.bostonglobe.com/lifestyle/food-dining/2014/03/25/recipe-for-sweet-potato-falafel-wraps-with-harissa-feta-dressing/9ckbnyEG7oTpt1no7ouSNK/story.html
I did not follow the recipe (my husband is always amazed when I say I did) so I will note where I made changes.
If you are looking for a vegetarian recipe (vegan if you leave out the sauce), then this is really good!
Serves 6
The traditional flavors of falafel combine beautifully with sweet potatoes. These falafel are baked rather than fried. Use a nonstick silicon baking sheet liner with a spray of cooking oil to prevent sticking (or parchment paper rubbed with oil).
FALAFEL
Olive oil or cooking spray (for the baking sheet)
3 sweet potatoes (about2 pounds) {Ok, I started with 1 1/4 # of roasted butternut squash}
2 teaspoons groundcoriander
2 teaspoons ground cumin
¼ teaspoon groundcayenne pepper, or more to taste
3 cloves garlic, finely chopped
Grated rind and juice of 1 lime
2 tablespoons olive oil
Salt, to taste
1¼ cups chickpea flour {I reduced this to 1 cup}
½ cup chopped fresh cilantro
1. Set the oven at 375 degrees. Place a nonstick baking sheet liner on a large baking tray and spray with cooking oil (or rub a sheet of parchment paper with oil).
2. In a baking dish, prick sweet potatoes well all over. Bake for 1 hour or until tender when pierced with a skewer; cool.
3. Peel the sweet potatoes. In a food processor work them with the coriander, cumin, cayenne pepper, garlic, lime rind and juice, oil, and salt until smooth. Add the chickpea flour and cilantro and work until blended. Taste for seasoning and add more salt or cayenne pepper, if you like.
4. Using a small ice cream scoop, scoop 18 balls into the baking sheet. Bake for 15 minutes or until golden and crisp.
DRESSING AND ASSEMBLY
4 ounces creamy feta (such as French feta)
2 tablespoons olive oil
1 tablespoon harissa {No harissa available, so I used a tablespoon of chili garlic paste}
Salt, to taste
½ cup plain Greek yogurt {I actually cleaned out a container, so it was closer to 3/4 cup}
½ cup white wine vinegar
¼ cup sugar
2 carrots, grated
½ purple cabbage, thinly sliced (white cabbage}
½ small red onion, thinly sliced
1 small cucumber, thinly sliced
6 small flatbreads, flour tortillas, or pita rounds
Small bunch of freshcilantro (for garnish)
1. In a food processor, combine the feta, olive oil, harissa, and salt. Pulse until smooth.
2. Add the yogurt and blend again. Taste for seasoning and add more salt, if you like; set aside.
3. In a small saucepan, combine vinegar, sugar, and a very generous pinch of salt. Bring to a boil, stirring to dissolve the sugar; cool.
4. In a bowl combine the carrots, cabbage, onion, and cucumber. Pour the vinegar mixture over the vegetables and toss gently.
5. Place several spoonfuls of the feta mixture on the breads, top with falafel rounds, and vegetables. Garnish with cilantro sprigs. Fold wraps. Valerie Ryan. Adapted from Jamie Oliver
http://www.bostonglobe.com/lifestyle/food-dining/2014/03/25/recipe-for-sweet-potato-falafel-wraps-with-harissa-feta-dressing/9ckbnyEG7oTpt1no7ouSNK/story.html