Courgette falafels with sweet potato fries
3
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
These tasty chickpea fritters are full of spicy middle eastern flavours, and they even come with a side of chips!
Ingredients
Sweet potato, raw
500 g, cut into wedges
Calorie controlled cooking spray
4 spray(s)
Spring Onions
5 medium, chopped
Courgette
50 g, grated
Chickpeas, cooked
1 can(s), large, drained
Garlic
1 clove(s), roughly chopped, plus 1/2 garlic clove, crushed
Parsley, fresh
4 tablespoon(s), chopped
Coriander, Dried
½ teaspoon(s), level
Ground Cumin
½ teaspoon(s), level
Baking powder
½ teaspoon(s), level
Harissa paste
2 teaspoon(s)
Sesame Seeds
2 tablespoon(s)
Olive Oil
1 tablespoon(s)
Tomato
200 g, sliced
Rocket
1 portion(s), handful
Tzatziki
100 g
Instructions
1
Preheat the oven to 200°C, 180°C fan, gas mark 6. Put the sweet potato wedges on a baking sheet and mist with the cooking spray. Season and bake for 25 minutes, until crisp and golden.
2
Meanwhile, put the spring onions, courgette, chickpeas, roughly chopped garlic clove, parsley, coriander, cumin, baking powder and harissa into a food processor. Season and pulse until everything comes together. Shape into 12 balls and roll in the sesame seeds.
3
Heat the oil in a large non-stick frying pan over a medium-high heat. Cook the falafels for 1-2 minutes on each side, then transfer to a baking sheet and cook in the oven for 10 minutes.
4
Lay each pitta on a plate and add some tomato slices, rocket, 3 falafels and a few sweet potato wedges. Mix the finely chopped garlic into the tzatziki and spoon it over. Roll up the wrap and serve with any extra salad, sweet potato wedges and tzatziki on the side.
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