Sweet potato falafel with sweet potato hummus recipe
Preheat the oven to 180C/160C Fan/Gas 4.For the falafel, place the sweet potato on a baking tray, drizzle over the olive oil and toss to coat. Season with salt and pepper and roast for 15–20 minutes, or until tender and crisp around the edges. Set aside to cool.Put the cooled sweet potato and all the remaining falafel ingredients in a food processor and blend to a coarse paste. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. Place on a tray lined with baking paper and chill in the fridge for 30 minutes. For the flatbreads, place the flour, salt, oil and cumin in a large bowl. Mix to combine and then gradually pour in 100ml/3½fl oz lukewarm water. Using your hands, knead the mixture for 3–5 minutes to form a soft, smooth dough. Wrap in cling film and chill in the fridge for up to 30 minutes.For the hummus, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender. Drain and leave to cool. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Season with salt and pepper and loosen with a little extra oil if you wish. For the pickle, mix all of the ingredients in a bowl and leave to sit for 10 minutes.To cook the falafel, heat about 4cm/1½in vegetable oil in a wide, deep saucepan. Once hot, shallow fry the falafel balls over a medium heat until golden on each side (about 2–3 minutes on each side). Remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve.To cook the flatbreads, divide the dough into 4 equal-sized balls. On a lightly floured surface, roll the balls out into thin circles. Heat a large, non-stick frying pan until very hot and cook each flatbread for 1 minute on each side, until puffed up and lightly charred.To assemble, top the flatbreads with the hummus, falafel, pickle and your choice of toppings. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the falafel, place the sweet potato on a baking tray, drizzle over the olive oil and toss to coat. Season with salt and pepper and roast for 15–20 minutes, or until tender and crisp around the edges. Set aside to cool. For the falafel, place the sweet potato on a baking tray, drizzle over the olive oil and toss to coat. Season with salt and pepper and roast for 15–20 minutes, or until tender and crisp around the edges. Set aside to cool. Put the cooled sweet potato and all the remaining falafel ingredients in a food processor and blend to a coarse paste. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. Place on a tray lined with baking paper and chill in the fridge for 30 minutes. Put the cooled sweet potato and all the remaining falafel ingredients in a food processor and blend to a coarse paste. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. Place on a tray lined with baking paper and chill in the fridge for 30 minutes. For the flatbreads, place the flour, salt, oil and cumin in a large bowl. Mix to combine and then gradually pour in 100ml/3½fl oz lukewarm water. Using your hands, knead the mixture for 3–5 minutes to form a soft, smooth dough. Wrap in cling film and chill in the fridge for up to 30 minutes. For the flatbreads, place the flour, salt, oil and cumin in a large bowl. Mix to combine and then gradually pour in 100ml/3½fl oz lukewarm water. Using your hands, knead the mixture for 3–5 minutes to form a soft, smooth dough. Wrap in cling film and chill in the fridge for up to 30 minutes. For the hummus, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender. Drain and leave to cool. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Season with salt and pepper and loosen with a little extra oil if you wish. For the hummus, cook the sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender. Drain and leave to cool. Once cool, place in a food processor with all of the other hummus ingredients and blend together until smooth. Season with salt and pepper and loosen with a little extra oil if you wish. For the pickle, mix all of the ingredients in a bowl and leave to sit for 10 minutes. For the pickle, mix all of the ingredients in a bowl and leave to sit for 10 minutes. To cook the falafel, heat about 4cm/1½in vegetable oil in a wide, deep saucepan. Once hot, shallow fry the falafel balls over a medium heat until golden on each side (about 2–3 minutes on each side). Remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve. To cook the falafel, heat about 4cm/1½in vegetable oil in a wide, deep saucepan. Once hot, shallow fry the falafel balls over a medium heat until golden on each side (about 2–3 minutes on each side). Remove with a slotted spoon and drain on kitchen paper. Keep warm until ready to serve. To cook the flatbreads, divide the dough into 4 equal-sized balls. On a lightly floured surface, roll the balls out into thin circles. Heat a large, non-stick frying pan until very hot and cook each flatbread for 1 minute on each side, until puffed up and lightly charred. To cook the flatbreads, divide the dough into 4 equal-sized balls. On a lightly floured surface, roll the balls out into thin circles. Heat a large, non-stick frying pan until very hot and cook each flatbread for 1 minute on each side, until puffed up and lightly charred. To assemble, top the flatbreads with the hummus, falafel, pickle and your choice of toppings. Serve immediately. To assemble, top the flatbreads with the hummus, falafel, pickle and your choice of toppings. Serve immediately.