"This recipe works equally well as a dinner or a lunch or, for the best of both worlds, have it for dinner, then pack up the leftovers for a ready-to-go, calorie- controlled lunch." Michelle Southan.
- Preheat the oven to 200°C/180°C 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.
- Place the chickpeas, fresh coriander, ground coriander, cumin, bicarbonate of soda and garlic in the bowl of a food processor and process until finely chopped. Add sweet potato and process until well combined. Season. Using damp hands, shape mixture into 20 oval patties. Cover and place in fridge for 20 minutes.
- Meanwhile, place the tomato, extra coriander and parsley in a medium bowl. Add the olive oil and stir to combine.
- Preheat a barbecue chargrill or flat plate on high. Spray the falafels with oil and cook for 2-3 minutes each side or until golden. Divide the falafels among 4 plates and serve with baby spinach, tomato salad, cucumber ribbons, tzatziki and pita bread.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set