Photo of Courgette falafels with sweet potato fries by WW

Courgette falafels with sweet potato fries

Points® value
Total Time
55 min
20 min
35 min
These tasty chickpea fritters are full of spicy middle eastern flavours, and they even come with a side of chips!


Sweet potato, raw

500 g, cut into wedges

Calorie controlled cooking spray

4 spray(s)

Spring Onions

5 medium, chopped


50 g, grated

Chickpeas, cooked

1 can(s), large, drained


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)


200 g, sliced


1 portion(s), handful


100 g


  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.


No food processor? Just chop all the falafel ingredients finely and mix well. Add an egg yolk to combine, but remember to adjust the SmartPoints if you are on Green.