Chermoula roasted sweet potato with falafel crumble and tahini yoghurt

Name: Chermoula roasted sweet potato with falafel crumble and tahini yoghurt
Cook time: 1 h
Yield: 2-3 (or 4 as a side)
Cuisine: Modern Australian
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 ); 3 tbsp olive oil; 300g falafel (store bought, check gluten-free if required), roughly chopped

Katrina Meynink

March 15, 2021

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

easyTime:30 mins - 1 hourServes:2-3 (or 4 as a side)

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).

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

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.
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.
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.
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.