Falafel with roasted vegetables

Preparation

Step 1

Wash the sweet potato well under cold running water. If the skin is too hard or damaged, you can peel the potato, but it is not necessary. Cut the potato into cubes and put in a mixing bowl,. Add 1 tablespoon of olive oil and season with salt and pepper. 

Step 2

Chop the white part of the spring onion (we will use the green part for the finishing touch) and add this to the potato cubes. Stir together well. 

Step 3

Heat up your pan on medium heat, add the potatoes and onion as soon as your pan is hot. Fry for about 5 minutes until everything starts to brown nicely.

Step 4

Wash the courgette and cut it into slices. Chop the garlic finely or use a garlic press. Wash the sugar snaps. Put everything in the mixing bowl and add a spoonful of olive oil. Season with salt and pepper and add the Provencal herbs. Stir well.

Step 5

Add this to the pan with the potato and increase the heat if necessary, so that everything cooks well. After about 3 minutes, add the falafels and fry for another 5 minutes or so, until everything is evenly cooked. Stir regularly.

Step 6

Remove the pan from the heat and, if necessary, season the dish with salt and pepper. Crumble over the feta and distribute the green of the spring onions and the fresh parsley over it.

TIPS

Other vegetables. You can also make this dish using other vegetables. Keep in mind the following rule of thumb: fry the hardest vegetables first (potatoes, carrots, peppers...) and then add softer vegetables (courgette, tomatoes...). Then all vegetables are cooked evenly.

Like a different taste? Do not only vary your ingredients, but also your spices. Do you like Middle Eastern flavours, for example? Add a tablespoon of ras-el-hanout instead of the Provencal herbs.

Make it in advance? No time to lose? Prepare this dish in advance up to and including step 2. Leave to cool and store in an airtight container in the fridge. Warm it up well just before eating and finish as described in step 3.