These sweet potato wraps are brilliant to pack for a picnic, or make ahead for lunches.
Category
Picnic Food
Servings
5
Prep Time
30 minutes
Cook Time
12 hours
Leave the felafels in the fridge overnight to firm up - we promise they're worth the wait!
Ingredients
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3 Sweet Potatoes (peeled and cubed)
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1 tin of Chickpeas (drained)
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Olive Oil
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1 Tbsp Chilli Flakes
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1 Tbsp Ground Coriander
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1 Tbsp Paprika
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1 Tsp Cumin
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3 Tbsp Wholemeal Flour
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Juice of 1 Lemon
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Chia Seeds
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Salt and Pepper
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2 Avocados (halved and sliced)
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1 Red Pepper (sliced)
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1 Yellow Pepper (sliced)
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1 handful of Spinach (per wrap)
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Wholemeal Wraps
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150g Plant-Based Natural Yoghurt
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1 Tbsp Mint Sauce
Sweet Potato Felafels
Wrap fillings
Yoghurt Dip
Directions
Preheat the oven at 180 degrees celcius.
Place the prepared sweet potato onto a baking tray lined with your reusable baking mat, drizzle with a little olive oil and coat with chilli flakes, paprika and ground coriander. Then place on the middle shelf and bake in the oven for 30 minutes.
Once softened transfer the sweet potatoes and chickpeas into a food processor and blitz until well combined.
Then stir in the wholemeal flour, cumin and lemon juice and add in a pinch of salt and pepper to taste.
Using a tablespoon, spoon out the mixture and roll into even balls then flatten slightly (this mixture should make 10). You can lay them out on your baking mat again.
Sprinkle with chia seeds and then put in the fridge to allow the falafels to firm up (ideally overnight).
To make the dip simply mix the natural yogurt with the mint sauce, until combined.
Once the falafels are firm remove them from the fridge.
Sprinkle some wholemeal flour onto a flat surface and making sure the falafels have a thin coating.
Heat the olive oil in a frying pan and fry each falafel for 2 minutes on each side.
Then put the falafels in the oven for a further 10 minutes at 180 degrees C.
To make the wraps start by layering a handful of spinach with slices of half an avocado, two falafels, slices of peppers and a couple of spoonfuls of the yoghurt and mint dressing.
Wrap up and Enjoy!
Recipe Note
Why not make a double batch of the felafels to snack on cold? Perfect for a picnic! After frying, they'll keep in the fridge in your reusable silicone pouch for a few days.