Sweet Potato Falafels

Recipe & Image taken from www.bbcgoodfood.com

1 large or 2 small sweet potatoes (about 700g in total)
1 teaspoon cumin
2 garlic cloves, crushed
2 teaspoons ground coriander
juic 2 lemons
100g plain flour
1 tablespoon olive oil
4 wholemeal pitta breads
4 tablespoon reduced fat houmous
2 tablespoon red wine vinegar
1 tablespoon caster sugar
1 small onion, finely sliced
1 medium carrot, grated
1/2 each white and red cabbage, shredded.

Heat oven to 200C/180C fan/gas 6. Microwave sweet potato whole for 8-10 mins until tender.

Leave to cool a little, then peel. Put the potato, cumin, garlic, ground and fresh coriander, lemon juice and flour into a large bowl. Season, then mash until smooth.

Using a tablespoon, shape mix and into 20 balls. Put on an oiled baking sheet, bake for around 15 mins until the bases are golden brown, then flip over and bake for 15 mins more until brown all over.

Meanwhile, stir the vinegar and sugar together in a large bowl until the sugar has dissolved, toss through the onion, carrot and cabbage, then leave to marinate for 15 mins.

To serve, toast the pittas, then split.  Fill with the salad, a dollop of houmous and the falafels.

** To make slimming world friendly HEb will need to be used for any pittas**