Chermoula roasted sweet potato with falafel crumble and tahini yoghurt

Falafel crumble  adds texture and interest to  roasted sweet potato wedges.
Falafel crumble adds texture and interest to roasted sweet potato wedges. Photo: 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).


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


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. 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. 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. 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.