Sweet Potato Falafel, Couscous Salad & Hummus
Light and healthy baked sweet potato falafel paired with a refreshing couscous salad and hummus. Perfect for a vegan-friendly summery meal.
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Cooking tools:
- Food processor
- Microplane
- Citrus press
- Oven
- Baking sheet
- Parchment paper
- Microwave
- Fork
- Chef's knife
- Cutting board
- Peeler
- Colander
- Paper towel
- Mixing bowl
- Saucepan
- Measuring spoon
- Measuring cup
- Spoon
- Serving platter
- Refrigerator
Ingredients
- 2 small sweet potatoes, peeled and cut into 2cm cubes
- 1 x 400g tin chickpeas, drained, rinsed & patted dry
- 1 pinch of chilli flakes (optional)
- 1 clove of garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- juice and zest of ½ lemon
- handful parsley, chopped
- handful mint, chopped
- 1 packet of Ainsley Harriott Spice Sensation Couscous
- ¼ cucumber, chopped
- 6 cherry tomatoes, cut in half
- 1 tbsp chopped parsley
- 1 tbsp chopped mint
- hummus
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