Don’t be worried if your falafel paste feels wet, this is what gives it a light and fluffy texture. Leaving the skin on the sweet potato adds extra fibre and flavour in the hummus. But, if you're short on time, feel free to use a shop bought hummus.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
681
Ingredients
For the hummus
350g
sweet potato, scrubbed and cut into small chunks
1Tbsp.
olive oil
1
garlic clove, crushed
3Tbsp.
tahini
juice 1 lemon
For the falafel
400g
tin mixed beans, drained and rinsed
1/2
green chilli, deseeded and finely chopped
1
red onion, roughly chopped
3
garlic cloves, crushed
2tsp.
ground cumin
1
medium egg
125g
self-raising flour
small handful each parsley and coriander, roughly chopped
3Tbsp.
olive oil, plus extra to grease
For the herby couscous
150g
couscous
150ml
hot vegetable stock
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, mix sweet potato with 1⁄2tbsp oil and plenty of seasoning. Cook for 20min, until softened. Set aside until needed (leave the oven on).
Step 2Meanwhile, make the falafel. Whizz all the ingredients apart from the oil with plenty of seasoning in a food processor until fairly smooth. Chill for 30min to firm up.
Step 3Heat 3tbsp oil in a large frying pan over medium-high heat. Drop in walnut-sized balls of falafel mix from 2 greased spoons; in batches if necessary. Fry for about 8min, turning occasionally, until dark golden brown. Transfer to a baking tray lined with baking parchment and cook in the oven for 15min.
Step 4Meanwhile, put the couscous into a large heatproof bowl and pour in the hot stock. Cover bowl with clingfilm and leave for 5min. Fluff the couscous up with a fork and stir through the herbs, cherries/sultanas, lemon juice and some seasoning.
Step 5Whizz the cooled sweet potatoes, remaining 1⁄2tbsp oil, garlic, tahini, lemon juice and 100ml water in a food processor until smooth. Check seasoning. Divide couscous between 4 bowls and top with the falafel and hummus. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
