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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!


  • 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


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.