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Chermoula roasted sweet potato with falafel crumble and tahini yoghurt

Katrina Meynink
Katrina Meynink

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Falafel crumble  adds texture and interest to  roasted sweet potato wedges.
Falafel crumble adds texture and interest to roasted sweet potato wedges.Katrina Meynink

I love the sweetness of the potato, the tang of the yoghurt and the crunch in the falafel all working towards midweek dinner (or lunch) greatness. This is a meal that doesn't involve much more than roasting a few bits and bobs in a tray (my favourite kind, of late).

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Ingredients

  • 750g sweet potato, peeled and cut lengthways into even-sized wedges

  • 1 large red onion, cut into wedges

  • 1 tbsp honey

  • 1 tbsp chermoula (store-bought or use my recipe)

  • 3 tbsp olive oil

  • 300g falafel (store bought, check gluten-free if required), roughly chopped

Tahini yoghurt

  • 1 cup Greek-style yoghurt

  • 1 tbsp tahini

  • juice of 1 lemon

  • 1 tsp chermoula

To serve

  • ¼ cup each dill, coriander, flat-leaf parsley

  • ¼ cup shelled pistachios, chopped

  • 3 tbsp dried cranberries

  • ½ cup Persian-style feta, crumbled

Method

  1. Step 1

    Preheat oven to 160C fan-forced (180C conventional). Toss the sweet potato pieces, onion, honey, chermoula and 2 tablespoons of the olive oil in a bowl, using your hands to coat. Spread across a roasting tray lined with baking paper and roast for 45 minutes.

  2. Step 2

    For the last 20 minutes of cooking time, add the chopped falafel to a small tray and drizzle with the remaining tablespoon of olive oil. Pop in the oven until the outer edges are looking crisp.

  3. Step 3

    For the tahini yoghurt, add all ingredients to a small bowl and stir to combine. Spread the yoghurt over the base of a serving platter.

  4. Step 4

    Top the yoghurt with the sweet potato pieces then scatter over the falafel crumble, herbs, pistachios, cranberries and feta. Season with salt and pepper and serve warm.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/chermoula-roasted-sweet-potato-with-falafel-crumble-and-tahini-yoghurt-20210315-h1uksm.html