Sweet Potato Falafels with Roast Garlic Mayo

Cooking time
Serves2 people
Sweet Potato Falafels with Roast Garlic Mayo

Comfort food that's good for you. The sweet potato is full of vitamin A and dietary fibre and the garlic's full of antioxiwhatsits. It's fun roasting whole too.


  • 1 garlic bulb
  • 1 sweet potato
  • 1 tin of chickpeas
  • 1 tsp cumin seeds
  • 1 lemon
  • 2 tbsp plain flour
  • 150g couscous
  • 1 red pointed pepper
  • ½ green lettuce
  • 4-5 tbsp mayonnaise
  • 5 tbsp olive oil + extra for cooking
  • Sea salt and freshly ground pepper

Prep: 20 mins | Cook: 50 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Heat your oven to Gas 6/200C/Fan 180C. Wrap the bulb of garlic in foil. Pop in the oven and roast for 30 mins till it’s fairly soft.
2. While the garlic roasts, fill a pan with water. Add a pinch of salt. Cover. Bring to the boil. Peel and chop the sweet potato. Add to the boiling water. Simmer for 10 mins till the potato is soft. Drain.
3. Tip the sweet potato into a bowl. Drain and rinse the chickpeas. Add them with 1 tsp cumin seeds and the finely grated or pared zest from the lemon. Season and roughly mash together. Stir in the flour.
4. Shape the mixture into 8-10 rounds. Grease a baking tray with a drizzle of oil. Pop the falafels on the tray. Bake for 40 mins. Flip once while they’re baking so they’re golden all over.
5. Pop the couscous in a bowl. Fill a kettle and boil it. Pour in 250ml hot water from the kettle over the couscous. Cover with a saucer or some cling film and leave the couscous to one side to soak up the water.
6. Slice the top of the peppers. Shake out the seeds. Slice into rings. Separate the leaves from ½ the lettuce. Rinse and dry them in a salad spinner or with kitchen paper. Stir half the juice from the lemon into the couscous with some seasoning.
7. Whisk the remaining lemon juice with 2 tbsp olive oil and some seasoning. Use to dress the red pepper and lettuce salad.
8. Unwrap the garlic and separate the cloves. Slice off the bottoms and tips. Squeeze them out of their skins. Crush them and mix with the mayo. Season. Serve the falafels with the couscous, lettuce and roast garlic mayo.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop