Miguel’s Sweet Potato Falafel Wrap
Try this delicious sweer potato falafel wrap - super easy to make, and great for sharing at a Big Lunch!
Ingredients
- 1 sweet potato
- 1 tsp ground cumin
- 2 spring onions, chopped
- 1 tbsp sesame seeds
- 40g plain flour
- 25ml cold water
- Handful of sliced red cabbage
- A few tomatoes, chopped
- Handful of sliced white onion
- Olive oil
- Salt and pepper
Method
Step 1
Preheat your oven to 190°C/gas mark 5. Pierce the sweet potato several times with a fork and bake it in the oven for 30 minutes, or cook it in the microwave for 10 minutes, until soft.
Step 2
Once it’s cool enough to handle, cut it in half, scoop the flesh into a bowl, season it with salt and pepper and mix in the cumin and half the spring onion.
Step 3
Wet your hands to stop the falafel mixture sticking to them, then roll it into balls about the same size as a ping-pong ball. Roll the balls in the sesame seeds, place them on a baking tray, drizzle with olive oil and bake in the oven for 30 minutes.
Step 4
Meanwhile, make the flatbread wrap. Mix the flour and water in a bowl with a pinch of salt to form a dough. Knead on the worktop for a few minutes until smooth, then roll it out into a 20cm diameter circle.
Step 5
Cook in a dry preheated pan over a high heat for about 2 minutes on each side until nicely toasted.
Step 6
Assemble the wrap by topping the flatbread with the sweet potato falafel and adding the red cabbage, chopped tomatoes, sliced onion and remaining spring onion.
