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Sweet potato falafel with aioli
- Prep time:
- 1 hrs 15 mins, prep plus chilling
- Cook time:
- 1 hrs 15 mins
- Serves:
- 2
Allegra McEvedy makes a delicious vegetarian dish from roasted sweet potatoes served with a light fluffy aioli
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Ingredients
For the falafel
- 1 medium/350g Sweet potatoes
- 1 tsp ground Cumin
- 1 small clove Garlic, chopped
- 1 tsp ground Coriander
- 1 large handful fresh Coriander, chopped
- 1/2 Lemon, juice only
- 60g gram flour, or chickpea flour
- 1 dash of Olive oil
- 1 pinch Sesame seeds
For the aioli (about 500ml)
- 2 Eggs, 1 whole and 1 whites only
- 4-5 cloves Garlic, minced with a pinch of sea salt
- 1 pinch sea salt, for garlic
- 120ml sunflower oil
- 200ml thick Greek Yogurt
- ¼ - ½ Lemons, juice only, to taste
- Salt, to taste (can take up to a teaspoonful)
To serve
- flatbreads
- Tomatoes, sliced
- cos Lettuce
- dill pickles
Method
1. For the falafel: Preheat the oven to 220C and roast the sweet potatoes whole until just tender (about 45 minutes - 1 hour).2. Turn off the oven, leave the potatoes to cool, then peel.
3. Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram flour into a large bowl.
4. Season well and mash with your hands or a potato masher until you have a smooth mix with no large chunks.
5. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes.
6. When you take it out your mix should be sticky rather than really wet and you can add a tablespoon or so more gram flour if necessary (sweet potatoes vary in water content enormously).
7. Heat the oven to 200C.
8. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides), or a falafel scoop if you have one, make the mixture into small patties and put them on an oiled baking tray.
9. Sprinkle sesame seeds on top and bake in the oven for approximately 15 minutes, until the bases are golden brown.
10. For the aïoli: Using an electric mixer on a medium speed, combine the egg and egg yolk with the garlic for a few minutes until pale and fluffy.
11. Start drizzling in the oil slowly, as if making mayonnaise or hollandaise sauce until all the oil is incorporated.
12. Stir or fold the yoghurt in gently by hand and finish with the lemon and salt.
13. Serve cupped in or with flatbreads with salad and pickles.
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Latest Comment
Really delicious and easy to make. The mixture is a bit sloppy so they look more like splodges than falafel but don't let that put you off. Baking them makes them less greasy and the lemon juice really gives it a lift. Excellent veggie dish.
Very easy to make absolutely delicious.Good for people who have a wheat allergy. Aioli nice and light added low fat greek yogurt.