Falafel wraps with sweet potato wedges

Falafel wraps with sweet potato wedges

This easy recipe for falafel wraps with sweet potato wedges makes a great mid-week meal for vegetarians.

By , 21 September 2015
Falafel wraps with sweet potato wedges
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.04 per serving
Nutritional Info
Each 414g serving contains
  • Fat 30.2
    43%
  • Sat Fat 5.4
    27%
  • Sugar 14.1
    16%
  • Salt 0.83
    14%
  • Cals 625
    31%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 632kJ/151kcal.
Ingredients
  • 2 medium-sized red onions
  • 2 red peppers, de-seeded and cut into chunks
  • 1 large sweet potato, scrubbed, cut into wedges
  • 4 tbsp sunflower oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 400g can chickpeas, drained and rinsed
  • 1 egg, beaten
  • Flour for dusting
  • 1 pack Chosen by you Garlic Tortilla Wraps
  • 200g tub Chosen by you 30% Less Fat Houmous
Method
  • Preheat the oven to 220C/200C Fan/Gas 7. Cut the onions in half, to get four pieces. Finely chop one piece and set aside. Cut the remaining onion into wedges. Put on a tray with the peppers and sweet potato. Toss with 1 tbsp oil. Cook in the oven for 35 minutes.

  • Fry the chopped onion in 1 tbsp oil until soft. Add the spices and cook for another minute. Put the onion in abowl with the chickpeas, then season. Mash together, then mix in the egg.

  • Dust your hands with flour and shape the mixtureinto 8 balls. Heat 2 tbsp oil in a pan and cook, in 1 or 2 batches, on a medium heat for 5 minutes, turning often.

  • Heat the wraps, then spread with houmous. Put 2 falafel in each flatbread with some of the roast veg. Serve with the wedges.