Full of zing, crunch and fresh flavour, this recipe is also all under 440 calories, so its great for your waistline.
- Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place the sweet potato on the prepared tray and spray with oil. Roast for 25-30 minutes or until tender. Set aside to cool.
- Process the chickpeas, fresh coriander, ground coriander, cumin, bicarb and garlic in a food processor until finely chopped. Add sweet potato and process until well combined. Season. Use damp hands to shape mixture into 20 oval patties. Cover and place in fridge for 20 minutes to chill.
- Meanwhile, place the tomato, parsley and extra coriander in a bowl. Add the olive oil and stir to combine.
- Preheat a barbecue flat plate on high. Spray the falafels with oil and cook for 2-3 minutes each side or until golden. Divide the falafels among serving plates and serve with baby spinach, tomato salad, cucumber ribbons, tzatziki and pita bread.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set