- 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
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.
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.
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.
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.
Cook in a dry preheated pan over a high heat for about 2 minutes on each side until nicely toasted.
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.