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Sweet Potato Falafel

Serves: 6
Prep: 10
Cook: 20

    Whether served as a choose-your-own adventure plate, or assembled for a grab-and-go pita pocket, these quick, baked, falafel are the star!

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    Healthy Harold and his friends at Life Ed are on the lookout for Australia's Healthier Lunchboxes. Are you up to the challenge? It's easy to enter - simply upload a photo of your child’s yummy, healthy lunchbox for an opportunity to WIN a $600 Woolworths e-Gift card. And this year your child’s school can participate too. Visit lifeed.org.au to enter.

    Ingredients

    • 3 Weet-Bix™, finely crushed
    • 1 can chickpeas, drained
    • 1/4 cup parsley leaves, loosely packed
    • 1⁄4 tsp salt
    • 1⁄2 tsp ground cumin
    • 1⁄2 tsp ground coriander
    • 1 cup steamed sweet potato (250g)
    • Extra virgin olive oil spray
    To serve
    • 6 small wholemeal pita bread · 2 cups mixed lettuce leaves
    • 12 slices of tomato
    • 12 slices of cucumber
    • Natural yoghurt, tahini sauce, or bbq sauce (optional)

    Method

    1. Step 1

      Preheat oven to 200°C (400°F). Line an oven tray with baking paper.

    2. Step 2

      In a food processor, pulse chickpeas, parsley, salt and spices to a rough paste. Add sweet potato and pulse to incorporate. Add crushed Weet-Bix and stir well to combine.

    3. Step 3

      Use a tablespoon to portion mixture into 24 pieces, and roll into rounds. Place falafels on prepared tray, press tops to flatten slightly, and lightly spray with the oil.

    4. Step 4

      Bake 20–22 minutes until golden, rotating tray half way through.

    5. Step 5

      Serve falafel with pita and salad.

    Tips

    • For larger falafel, portion into 18 balls (3 per serve).

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