Falafel Wraps

Leon inspired sweet potato falafels wrapped in tortilla bread!

Posted by Cat Morley

About

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!

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You Will Need (15 things)

  • 2 tsp Onion Granules
  • Salt & Pepper to season
  • Tortilla Bread
  • 1 tbsp Dried Herbs
  • Juice from quarter of a Lemon
  • 1 handful of fresh Parsley , chopped
  • 3 tsp Paprika
  • 3 tsp Cumin
  • 3 cloves Garlic , chopped
  • 50 g Breadcrumbs (packaged or homemade)
  • 150 g Wholemeal Flour
  • 2 - 3 Sweet Potato (roughly one per person)
  • Garlic Aïoli
  • Tomato Chutney
  • Lettuce to serve

Steps (11 steps, 20 minutes)

  1. 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.

  2. 2

    Add the garlic and chopped parsley. This is the fun part where you can get creative and adapt the recipe to your taste.

  3. 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.

  4. 4

    Mash all the herbs and sweet potato together with a fork until it becomes nice and smooth. Season to taste.

  5. 5

    Add the flour.

  6. 6

    Mix together until the mixture becomes thick.

  7. 7

    Pour the breadcrumbs in to a second bowl and begin rolling your falafel mixture in to small balls.

  8. 8

    Roll the balls in the breadcrumbs until they're completely coated.

  9. 9

    Place on a greased baking tray.

  10. 10

    Bake in the preheated oven from earlier for 15 minutes until golden.

  11. 11

    Serve hot in a wrapped tortilla with shredded lettuce, garlic aioli and tomato chutney.