Kind Of Sweet Potato Falafel

Cook the sweet potatoes

• Preheat the oven to 200°C/180°C fan.
• Place the sweet potato on a large tray, drizzle with some oil, sprinkle with the ground coriander, cumin, fennel seeds and season with salt. Mix well, coating all the pieces. Roast for 20 minutes until the sweet potato is soft. You can use non-frozen sweet potato if you prefer - you may need to cook it for a few minutes less, check it after 15 minutes.

Prep the ingredients

• Peel and dice the onion. Peel and crush the garlic. Peel and grate the ginger (use the back of a spoon to peel it). Chop the fresh coriander.

Make the flatbread dough

• In a large bowl combine the self-raising flour and yoghurt, until it forms a dough. Set aside.

Cook the falafel mixture

• Heat a dash of oil in a frying pan over medium heat. Add the onion, garlic and ginger and fry for 2-3 minutes. Add the quinoa and a splash of water.
• Add the cooked sweet potatoes to the pan and mash thoroughly add the fresh coriander and mix well. Season with salt and pepper.

Shape & cook the falafels

• When the mixture is cool enough to handle, sprinkle with a bit of flour and shape into small balls (4 per serving).
• Heat a dash of oil in a frying pan over a medium heat and fry the falafels for 2-3 minutes on each side until golden brown. You may need to do this in batches. Keep warm.

Fry the flatbreads

• Divide the flatbread dough into portions (1 per serving). Sprinkle the countertop with a bit of flour and roll out each portion of dough into a large circle around 1-2mm thick, don't worry if it's not perfect.
• Heat a large frying pan on a medium heat and fry each flatbread for 1-2 minutes on each side, until golden

Plate up

• Serve the falafels on the flatbreads, with some extra yoghurt, hot sauce and any other preferred toppings. Enjoy!