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Seasonal Recipe

Recipe for sweet potato falafel wraps with harissa-feta dressing

(Valerie Ryan for The Boston Globe)

Serves 6

The traditional flavors of falafel combine beautifully with sweet potatoes. These falafel are baked rather than fried. Use a nonstick silicon baking sheet liner with a spray of cooking oil to prevent sticking (or parchment paper rubbed with oil).

FALAFEL

Olive oil or cooking spray (for the baking sheet)
3sweet potatoes (about
2 pounds)
2teaspoons ground
coriander
2teaspoons ground cumin
¼teaspoon ground
cayenne pepper, or more to taste
3cloves garlic, finely chopped
Grated rind and juice of 1 lime
2tablespoons olive oil
Salt, to taste
cups chickpea flour
½cup chopped fresh
cilantro

1. Set the oven at 375 degrees. Place a nonstick baking sheet liner on a large baking tray and spray with cooking oil (or rub a sheet of parchment paper with oil).

2. In a baking dish, prick sweet potatoes well all over. Bake for 1 hour or until tender when pierced with a skewer; cool.

3. Peel the sweet potatoes. In a food processor work them with the coriander, cumin, cayenne pepper, garlic, lime rind and juice, oil, and salt until smooth. Add the chickpea flour and cilantro and work until blended. Taste for seasoning and add more salt or cayenne pepper, if you like.

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4. Using a small ice cream scoop, scoop 18 balls into the baking sheet. Bake for 15 minutes or until golden and crisp.

DRESSING AND ASSEMBLY

4ounces creamy feta (such as French feta)
2tablespoons olive oil
1tablespoon harissa
Salt, to taste
½cup plain Greek yogurt
½cup white wine vinegar
¼cup sugar
2carrots, grated
½purple cabbage, thinly sliced
½small red onion, thinly sliced
1small cucumber, thinly sliced
6small flatbreads, flour tortillas, or pita rounds
Small bunch of fresh
cilantro (for garnish)

1. In a food processor, combine the feta, olive oil, harissa, and salt. Pulse until smooth.

2. Add the yogurt and blend again. Taste for seasoning and add more salt, if you like; set aside.

3. In a small saucepan, combine vinegar, sugar, and a very generous pinch of salt. Bring to a boil, stirring to dissolve the sugar; cool.

4. In a bowl combine the carrots, cabbage, onion, and cucumber. Pour the vinegar mixture over the vegetables and toss gently.

5. Place several spoonfuls of the feta mixture on the breads, top with falafel rounds, and vegetables. Garnish with cilantro sprigs. Fold wraps. Valerie Ryan. Adapted from Jamie Oliver