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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 20 mins

Leon inspired sweet potato falafels wrapped in tortilla bread!
Tom and I first discovered falafel wraps after visiting Leon, when we were down in London and have been craving them ever since we got back. After a bit of homework and scouring the menu, I felt confident I could give them a pretty good shot at home and these were really tasty!

Posted by Cat Morley from London, United Kingdom • Published 13th April 2013 • See Cat Morley's 1145 projects »

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Step 1
Roast the sweet potatoes in an oven for 40 minutes at 220'C or you can just pierce the skin and blast them in the microwave for a few minutes if you're in a hurry (or super hungry). Remove from the oven but leave the oven on as you'll need it again in a few minutes.

Peel the skin off the potatoes and place them in a bowl. Add the spices.
Step 2
Add the garlic and chopped parsley. This is the fun part where you can get creative and adapt the recipe to your taste.
Step 3
Squeeze in your fresh lemon juice but don't go too crazy, because the flavour can get a little overpowering if you add too much.
Step 4
Mash all the herbs and sweet potato together with a fork until it becomes nice and smooth. Season to taste.
Step 5
Add the flour.
Step 6
Mix together until the mixture becomes thick.
Step 7
Pour the breadcrumbs in to a second bowl and begin rolling your falafel mixture in to small balls.
Step 8
Roll the balls in the breadcrumbs until they're completely coated.
Step 9
Place on a greased baking tray.
Step 10
Bake in the preheated oven from earlier for 15 minutes until golden.
Step 11
Serve hot in a wrapped tortilla with shredded lettuce, garlic aioli and tomato chutney.