https://www.cutoutandkeep.net/projects/falafel-wraps • Posted by Cat Morley
Tom and I first discovered falafel wraps after visiting Leon, when we were down in London and have been craving them ever since we got back. After a bit of homework and scouring the menu, I felt confident I could give them a pretty good shot at home and these were really tasty!
Tom and I first discovered falafel wraps after visiting Leon, when we were down in London and have been craving them ever since we got back. After a bit of homework and scouring the menu, I felt confident I could give them a pretty good shot at home and these were really tasty!
Roast the sweet potatoes in an oven for 40 minutes at 220'C or you can just pierce the skin and blast them in the microwave for a few minutes if you're in a hurry (or super hungry). Remove from the oven but leave the oven on as you'll need it again in a few minutes. Peel the skin off the potatoes and place them in a bowl. Add the spices.
Add the garlic and chopped parsley. This is the fun part where you can get creative and adapt the recipe to your taste.
Squeeze in your fresh lemon juice but don't go too crazy, because the flavour can get a little overpowering if you add too much.
Mash all the herbs and sweet potato together with a fork until it becomes nice and smooth. Season to taste.
Add the flour.
Mix together until the mixture becomes thick.
Pour the breadcrumbs in to a second bowl and begin rolling your falafel mixture in to small balls.
Roll the balls in the breadcrumbs until they're completely coated.
Place on a greased baking tray.
Bake in the preheated oven from earlier for 15 minutes until golden.
Serve hot in a wrapped tortilla with shredded lettuce, garlic aioli and tomato chutney.