Sweet Potato Falafels with Lemon Tahini Sauce

1 sweet potato grated
1 tin of chickpeas, drained and blended
1 onion, finely chopped or grated
1 tbsp tomato puree
1 tsp cumin
1 tsp ground coriander
1 tsp chilli powder
Juice of a lemon
small handful of sultanas

Mix everything together, roll into balls and bake on a baking tray for 30/40 mins at 200 degrees.
Whilst baking, make the sauce.
2 tbsp tahini
1 tbsp lemon juice
2 tbsp natural yogurt
Mix together, drizzle on the cooked falafels. Serve on a green salad or inside a warm wholemeal pitta or wrap.

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