Sweet potato falafel with aioli

Allegra McEvedy makes a delicious vegetarian dish from roasted sweet potatoes served with a light fluffy aioli
By Allegra McEvedy
Sweet potato falafel with aioli
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 1 hour 15 minutes prep plus chilling
  • Effort: easy

Ingredients

For the falafel

  • 1 sweet potatoes
  • 1 tsp ground cumin
  • 1 small cloves garlic, chopped
  • 1 tsp ground coriander
  • 1 large handfuls fresh coriander, chopped
  • 1/2 tbsp lemon juice
  • 75 g gram flour, plus extra if needed
  • 1 dashes of olive oil
  • 1 pinches sesame seeds, for sprinkling

For the aioli (about 500ml)

  • 2 eggs, 1 whole and 1 yolk only
  • 4 cloves garlic, crushed with a pinch of sea salt
  • 120 ml sunflower oil
  • 200 ml thick Greek yogurt
  • ¼ - ½ lemons, juice only, to taste

To serve

  • flatbreads
  • tomatoes, sliced
  • cos lettuce

Method

1. For the falafel: preheat the oven to 220C/200C fan/gas 7 and roast the sweet potatoes whole until just tender (about 45 minutes - 1 hour).

2. Turn off the oven, leave the potatoes to cool, then peel.

3. Put the sweet potato flesh, cumin, garlic, ground and fresh coriander, lemon juice and gram flour into a large bowl.

4. Season well and mash with your hands or a potato masher until you have a smooth mix with no large chunks.

5. Leave in the fridge to firm up for an hour, or the freezer for 20-30 minutes.

6. When you take it out your mix should be sticky rather than really wet and you can add a tablespoon or so more gram flour if necessary (sweet potatoes vary in water content enormously).

7. Re-heat the oven to 220C/200C fan/gas 7.

8. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides), or a falafel scoop if you have one, make the mixture into small patties and put them on an oiled baking tray.

9. Sprinkle sesame seeds on top and bake in the oven for approximately 15 minutes, until the bases are golden-brown.

10. For the aïoli: using an electric mixer on a medium speed, combine the egg and egg yolk with the garlic for a few minutes until pale and fluffy.

11. Start drizzling in the oil slowly, then increase the speed once the mix begins to emulsify like mayonnaise.

12. Once all the oil is incorporated, stir or fold the yogurt in gently by hand and finish with the lemon and salt.

13. Serve the falafel with the aioli, flatbreads, sliced tomatoes and lettuce. Any excess aioli can be stored in the fridge and must be used within 2 days.

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