Week 1 Day 6: Pitta breads with sweet potato and spinach falafels

Day 6... (pictures coming soon)

This recipe is adapted from my previous sweet potato falafel recipe, adding pittas and extra fillings to turn them into a proper meal. These are easy to eat on the go, and much more exciting than an ordinary sandwich.

Ingredients:

Makes 6 falafels

1 large sweet potato

1 large tbsp of houmous

1tsp cumin seeds
1 large garlic clove, finely chopped

Small handful of chopped, fresh coriander leaves
2 large handfuls of  spinach, wilted and squeezed dry of liquid

40g plain flour

2 wholemeal pitta breads, to serve
Extra hummus, spinach leaves, coriander, mango chutney and yoghurt to serve

Method:

• Preheat oven to 200 degrees c (non-fan) or 180 degrees c (fan)
• Microwave sweet potato whole (pierce the skin a few times first) for 4 minutes, turn it over, then for about 4 minutes more (feel free to turn it at more regular intervals if necessary) - microwave until it's a texture that you could mash.
• Remove the skin and mash with all the other falafel ingredients.
• Shape into 6 balls and place onto a lightly oiled baking sheet. 
• Cook for 20 - 30 minutes - turn half way through cooking to brown both top and bottom.
• Spread the inside of the pittas with hummus, then add a layer of mango chutney and some natural yoghurt.
• Fill each pitta with the falafels, leaving space for some spinach leaves.
• Add a handful of fresh spinach to each pitta, as well as a few coriander leaves.