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Kumara falafels

Name: Kumara falafels
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 Weet-Bix™, finely crushed; 1 can chickpeas, drained; 1/4 cup parsley leaves, loosely packed; 1⁄4 tsp salt; 1⁄2 tsp ground cumin; 1⁄2 tsp ground coriander; 1 cup steamed kumara (250g); Extra virgin olive oil spray; To serve6 small wholemeal pita bread · 2 cups mixed lettuce leaves; 12 slices of tomato; 12 slices of cucumber; Natural yoghurt, tahini sauce, or bbq sauce (optional)

Serves: 6

Prep: 10

Cook: 20

Whether served as a choose-your-own adventure plate, or assembled for a grab-and-go pita pocket, these quick, baked, falafels are the star!

Ingredients

3 Weet-Bix™, finely crushed

1 can chickpeas, drained
1/4 cup parsley leaves, loosely packed
1⁄4 tsp salt
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1 cup steamed kumara (250g)
Extra virgin olive oil spray

To serve

6 small wholemeal pita bread · 2 cups mixed lettuce leaves
12 slices of tomato
12 slices of cucumber
Natural yoghurt, tahini sauce, or bbq sauce (optional)

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Seasonal Food Guide

Method

Preheat oven to 200°C (400°F). Line an oven tray with baking paper.
In a food processor, pulse chickpeas, parsley, salt and spices to a rough paste. Add kumara and pulse to incorporate. Add crushed Weet-Bix and stir well to combine.
Use a tablespoon to portion mixture into 24 pieces, and roll into rounds. Place falafels on prepared tray, press tops to flatten slightly, and lightly spray with the oil.
Bake 20–22 minutes until golden, rotating tray half way through.
Serve falafels with pita and salad.