Sweet potato falafel tortilla with yoghurt/ mint sauce
Sometimes you come across a recipe that you think “nice” and if you’ve made and eaten it you suddenly think “wow!” That happened to me with this recipe from Jamie Oliver.
I made these mini tortillas for a street food buffet; it was one of the last items on my list because I had quite a few requirements:
- The dish should be easy to prepare at home
- It should be a cold dish
- Vegetarian
- Colourful
- Easy to eat with your hands (street food ;-))
I seem to quite like to make things complicated and therefor did not just want simple stuffed wraps. The recipe for pita with carrot- and sweet potato balls from Jamie met all the requirements, except that a whole pita bread per person was too much besides all the other tasty street food snacks from the buffet. So I changed the pitas to mini tortillas and made mini falafel – problem solved!
And as I said: yummy! Crispy sweet potato falafel, sweet raisins, cashews, fresh yogurt and mint sauce on the side – there was no tortilla left!
With the below recipe you can make approx. 20 mini tortillas, or 8 large ones
Tortilla with sweet potato falafel and yogurt/ mint sauce
Serves 4
Ingredients
- 8 tortillas
- 200 gr sweet potato, unpeeled
- 200 gr carrots + 200g for garnish, grated
- 1 onion, chopped
- 2 cloves garlic, crushed
- 25 gr fresh coriander, chopped
- 20 gr fresh ginger, peeled and finely chopped
- 100 gr oatmeal or flour
- 3 slices (old) whole wheat bread, crumbled
- 75 gr cashew nuts, chopped
- 1 ½ tsp. curry powder
- 1 ½ tsp. salt
- ½ tsp. freshly ground pepper
- 1-2 tbsp. olive oil
- 2 handful of raisins
- 1 handful of parsley, chopped
For the yogurt/ mint sauce
- 250 ml Greek yogurt
- ½ clove garlic, crushed
- 1 tbsp. olive oil
- 15 gr fresh mint, leaves finely chopped
- A bit of lemon juice
- 1 tsp. honey
- Salt and pepper to taste
Instructions
- Cook the sweet potato with skin for 25 minutes, until soft
- Meanwhile, mix 200 gr grated carrot in a bowl with the onion, garlic, coriander and ginger
- Grind the oatmeal into flour with a hand blender or mortar and pestle (or use regular flour instead of oatmeal). Mix (oat) flour in another bowl with the breadcrumbs, cashews, curry powder, salt and pepper
- Drain the cooked sweet potato, rinse under cold water and remove the peel. Then mash with a fork and let cool.
- Now mix everything together: the bowl with carrots and fresh herbs, bowl of (oat) flour and the cooled sweet potato mash
- Stir in the olive oil until you have a fairly wet, but good cohesive mixture
- Thoroughly mix with clean hands and form small balls
- Fry the falafel balls until golden brown in plenty of oil (or fry them)
- Mix all ingredients for the yogurt/ mint sauce
- Heat the tortillas according to package instructions
- For the garnish mix the remaining 200 gr of grated carrots with raisins and parsley
- Top each tortilla with 3 or 4 falafel and carrots with raisins. Finish with a good dollop of the yogurt/ mint sauce
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