Sweet Potato Falafel and Grilled Halloumi Lettuce Wraps
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Vegetarian
Cuisine: Middle Eastern
Serves: 4-6
Ingredients
For the falafels:
  • 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
For the Halloumi:
  • 1 250g packet halloumi cheese
  • 1 tbsp honey
  • 1 tsp sesame seeds
For the lettuce cups:
  • 8-10 leaves of little gem lettuce
For garnish:
  • 1 carrot
  • 1 cucumber
  • yogurt
  • sriacha hot sauce
  • lime
Instructions
For the falafels:
  1. 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.
  2. Heat the oven to 200C/400F. Line a baking sheet with baking paper and lightly oil.
  3. Divide the mixture into 25-30 small balls.
  4. Place the sesame seeds in a bowl. Roll each ball in the mixture and lightly press down on a baking sheet.
  5. Bake for 15 minutes, then turn over and cook for a further 15 minutes.
  6. When the sweet potatoes are turned over, make the halloumi.
  7. 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.
  8. Prepare the garnish: using a vegetable peeler, make long strips of carrot and cucumber. Place into a bowl with some fresh mint leaves.
  9. To assemble the lettuce wraps:
  10. 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.
Recipe by EAT what we EAT at http://www.eatwhatweeat.com/2016/11/sweet-potato-falafel-roasted-halloumi-lettuce-wraps/