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Falafel Wraps with Sweet Potato

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Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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45 mins
Serves 4

2 medium-sized red onions
2 red peppers, de-seeded and cut into chunks
1 large sweet potato, scrubbed, cut into wedges
4 tbsp Mr Hugh’s cumin infused rapeseed oil
2 tsp ground coriander
400g can chickpeas, drained and rinsed
1 egg, beaten
Flour for dusting
1 pack Tortilla Wraps
200g tub low fat houmous


Preheat the oven to 220C/200C Fan/Gas 7. Cut the onions in half, to get four pieces. Finely chop one piece and set aside. Cut the remaining onion into wedges. Put on a tray with the peppers and sweet potato. Toss with 1 tbsp Mr Hugh’s. Cook in the oven for 35 minutes.

Fry the chopped onion in 1 tbsp Mr Hugh’s until soft. Add the spices and cook for another minute. Put the onion in abowl with the chickpeas, then season. Mash together, then mix in the egg.

Dust your hands with flour and shape the mixtureinto 8 balls. Heat 2 tbsp Mr Hugh’s in a pan and cook, in 1 or 2 batches, on a medium heat for 5 minutes, turning often.

Heat the wraps, then spread with houmous. Put 2 falafel in each flatbread with some of the roast veg. Serve with the wedges.

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