75g Dried sage & onion stuffing
200ml Boiling water
3 Medium-sized sweet potatoes
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp Salt
1 tsp black pepper
1 tbsp Miso paste
2 400g tins of chickpeas (draining weight 500g)
Served in 10” tortilla wraps with tzatziki, mint and pomegranate.
Pour the boiling water over the dried stuffing and mix in a large mixing bowl.
Leave the stuffing to stand and cook for 10 minutes.
Bake your sweet potatoes and then cut the baked sweet potatoes open and scoop out the inside before adding to the stuffing mix.
Add the ground cumin, smoked paprika, salt and pepper.
Add the miso paste along with the chickpeas and mix together.
Leave the falafel mix to rest and firm up for 20 minutes before rolling out into portions.
Divide the mixture into 18 portions, then spray a small muffin tin with oil and place the falafels into the tin.
Spray the top of the falafels and bake in the oven at 180c for 20 minutes.