Tortilla sweet potato falafel recipe jamie oliver

Sweet potato falafel tortilla with yoghurt/ mint sauce

Sometimes you come across a recipe that you think “nice” and if you’ve made and eaten it you suddenly think “wow!” That happened to me with this recipe from Jamie Oliver.

I made these mini tortillas for a street food buffet; it was one of the last items on my list because I had quite a few requirements:

    • The dish should be easy to prepare at home
    • It should be a cold dish
    • Vegetarian
    • Colourful
    • Easy to eat with your hands (street food ;-))

I seem to quite like to make things complicated and therefor did not just want simple stuffed wraps. The recipe for pita with carrot- and sweet potato balls from Jamie met all the requirements, except that a whole pita bread per person was too much besides all the other tasty street food snacks from the buffet. So I changed the pitas to mini tortillas and made mini falafel – problem solved!

And as I said: yummy! Crispy sweet potato falafel, sweet raisins, cashews, fresh yogurt and mint sauce on the side – there was no tortilla left!

With the below recipe you can make approx. 20 mini tortillas, or 8 large ones

tortilla sweet potato falafel recipe jamie oliver


Tortilla with sweet potato falafel and yogurt/ mint sauce

Serves 4

    • 8 tortillas
    • 200 gr sweet potato, unpeeled
    • 200 gr carrots + 200g for garnish, grated
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 25 gr fresh coriander, chopped
    • 20 gr fresh ginger, peeled and finely chopped
    • 100 gr oatmeal or flour
    • 3 slices (old) whole wheat bread, crumbled
    • 75 gr cashew nuts, chopped
    • 1 ½ tsp. curry powder
    • 1 ½ tsp. salt
    • ½ tsp. freshly ground pepper
    • 1-2 tbsp. olive oil
    • 2 handful of raisins
    • 1 handful of parsley, chopped

For the yogurt/ mint sauce

    • 250 ml Greek yogurt
    • ½ clove garlic, crushed
    • 1 tbsp. olive oil
    • 15 gr fresh mint, leaves finely chopped
    • A bit of lemon juice
    • 1 tsp. honey
    • Salt and pepper to taste


  1. Cook the sweet potato with skin for 25 minutes, until soft
  2. Meanwhile, mix 200 gr grated carrot in a bowl with the onion, garlic, coriander and ginger
  3. Grind the oatmeal into flour with a hand blender or mortar and pestle (or use regular flour instead of oatmeal). Mix (oat) flour in another bowl with the breadcrumbs, cashews, curry powder, salt and pepper
  4. Drain the cooked sweet potato, rinse under cold water and remove the peel. Then mash with a fork and let cool.
  5. Now mix everything together: the bowl with carrots and fresh herbs, bowl of (oat) flour and the cooled sweet potato mash
  6. Stir in the olive oil until you have a fairly wet, but good cohesive mixture
  7. Thoroughly mix with clean hands and form small balls
  8. Fry the falafel balls until golden brown in plenty of oil (or fry them)
  9. Mix all ingredients for the yogurt/ mint sauce
  10. Heat the tortillas according to package instructions
  11. For the garnish mix the remaining 200 gr of grated carrots with raisins and parsley
  12. Top each tortilla with 3 or 4 falafel and carrots with raisins. Finish with a good dollop of the yogurt/ mint sauce

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