This recipe is sure to make even the most hardcore meat eaters agree that this is one yummy vegetarian dinner. Sweet and savoury crunchy sweet potato falafel on top of crisp lettuce, baked salty halloumi drizzled with honey and topped off with cucumber, carrot, fresh mint yoghurt and Siriacha hot sauce. All the best textures covered!
I’ve been getting creative with the Meat-Free Monday meals! And I have to say, this one is a real winner. You don’t miss meat when you’re eating big, delicious flavours and textures. I am not a vegetarian, but I would definitely be convinced to try going veggie for a while. I like the idea of giving my body a chance to have a break from meat. My husband probably would take some more convincing, but he has surprised me with being open to it one or two times a week. He really liked this one!
These sweet potato falafels are baked and have no added oil. I was skeptical so tried two batches: one pan fried and one baked. The baked ones are the best! So this recipe is very healthy as well as packed full of flavour. Sweet potatoes have lots of moisture so these can take oven baking. The outside goes lovely and crisp and the insides stay moist and tender. No one likes a dry falafel. I will now always be making sweet potato falafel after trying this recipe. By the way, I must give credit. The falafel recipe I’ve followed from this post from Lazy Cat Kitchen. I just put them together in the delicious lettuce wrap/halloumi combo!
One of my favourite things is roasted halloumi cheese, sometimes called ‘squeaky cheese’ because it squeaks on your teeth when you eat it. It holds it’s shape when cooked and is wonderful on the bbq too. It works so well with something sweet, like sweet chili sauce on top. Here I’ve cubed it and put it in the oven along side the falafels. Drizzle a tablespoon of honey over the top so that can caramelise and bake right into the cheese. Salty/Sweet heaven!
To assemble the lettuce cups, place some lettuce on each plate with two falafels (I’ve made them quite little in this recipe for this very reason), a couple of halloumi squares, then top with a dollop of yoghurt, some ribbons of carrot and cucumber and a drizzle of Sriacha hot sauce, which by the way, is the new ketchup.
Here is your recipe for Sweet Potato and Roasted Halloumi Lettuce Wraps:
- 2 medium-large sweet potatoes, cooked
- ½ can chickpeas
- ¼ cup flour (I used chickpea flour)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp finely chopped coriander and mint
- 1 tsp salt
- juice of half a lime
- 2 tbsp sesame seeds
- 1 250g packet halloumi cheese
- 1 tbsp honey
- 1 tsp sesame seeds
- 8-10 leaves of little gem lettuce
- 1 carrot
- 1 cucumber
- sriacha hot sauce
- Place the flesh of the sweet potato into a large bowl with the spices, salt, herbs, flour and lime juice. Mix well and place in the fridge to firm up for 1 hour.
- Heat the oven to 200C/400F. Line a baking sheet with baking paper and lightly oil.
- Divide the mixture into 25-30 small balls.
- Place the sesame seeds in a bowl. Roll each ball in the mixture and lightly press down on a baking sheet.
- Bake for 15 minutes, then turn over and cook for a further 15 minutes.
- When the sweet potatoes are turned over, make the halloumi.
- Cut the halloumi into squares and place in a small baking pan. Drizzle with honey and sesame seeds and set into the oven with the sweet potato for the last 15 minutes.
- Prepare the garnish: using a vegetable peeler, make long strips of carrot and cucumber. Place into a bowl with some fresh mint leaves.
- To assemble the lettuce wraps:
- Lie each lettuce cup on a plate and top with two falafels and two squares of halloumi. Top with a dollop of yoghurt and sriacha and the carrot, cucumber and mint.