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
350 g sweet potato, scrubbed and cut into small chunks
1 Tbsp. olive oil
1 garlic clove, crushed
3 Tbsp. tahini
juice 1 lemon
For the falafel
400 g tin mixed beans, drained and rinsed
1/2 green chilli, deseeded and finely chopped
1 red onion, roughly chopped
3 garlic cloves, crushed
2 tsp. ground cumin
1 medium egg
125 g self-raising flour
small handful each parsley and coriander, roughly chopped
3 Tbsp. olive oil, plus extra to grease
For the herby couscous
150 g couscous
150 ml 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
