I can’t get enough of the sun we’ve been having in London! I’m like, ‘Vitamin D feed me now!’ And with these light days, I need some light meals. My kids adore sweet potatoes, especially sweet potato fries – so this recipe gives that yummy sweet potato taste for my kids, with a great ‘Soured’ Cream topping and for the adults, an additional ‘kick up the backside’ spicy salsa. We used a Chinese Leaf Cabbage to wrap it all up, but use what you have in the fridge – even a big Romaine Lettuce leaf works too! And then top it all off with some Vitamin D, by sitting in the SUN while you happily munch away!
For the falafels you will need:
400g of sweet potatoes
A large handful of parsley
A large handful of coriander
1 and a 1/2 cups of walnuts
2 garlic cloves
1/2 an onion
3 tbsp. of coconut oil
1 tsp. of cumin
1 tbsp. of Buckwheat flour (really any flour of your choice works, I just wanted to use a gluten-free one)
Prick and bake the sweet potatoes on 200C for approximately 30 minutes or until soft. Allow them to cool and then scoop out the flesh. Next you must blend the parsley, coriander and walnuts in your food processor until well combined. Then, start to add the rest of the ingredients, including the sweet potatoes until the mixture becomes ‘paste’ like. Using your hands, create 20 – 24 small falafels and place them on a baking tray with parchment paper. Bake these for 20 minutes, turning them every 5 minutes or so until they are all a lovely brown colour.
Then for the ‘Soured’ Cream….
250ml of coconut yogurt (Co Yo is a GREAT brand to try for this)
1 small cucumber, peeled, seeded and shredded
A large handful of mint, leaves only and finely chopped
1/2 a red chilli pepper, seeded and finely chopped
1 garlic clove, pressed
1 tsp. of cumin seeds
Place all the ingredients in a bowl, mix well and stick in the fridge for about 30 minutes. Simple as that!
Finally, for the ‘Spicy’ Salsa
250g of cherry tomatoes, diced
1/2 ared chilli, seeded and finely chopped
1 garlic clove, finely chopped
A small handful of coriander, chopped
1 tbsp. of olive oil
Salt and pepper to taste
Place all the ingredients in a bowl, mix well and stick in the fridge for 30 minutes.
Take the cabbage or lettuce of your choice (must have large leaves) – I used Chinese Leaf cabbage. First you should rinse it then dry it and separate the leaves. Top the cabbage leaf with a few falafels and cover with the Cream and the Salsa. Wrap it all up and take a BIG bite. YUM!