Ingredients

6 pitta breads, warmed 1 tablespoon low-fat hummus or Tahini Hummus
100 g (3 1/2 oz) shredded lettuce
175 g Tabbouleh
1 red onion, thinly sliced lemon juice, to serve
FALAFEL
400 g (13 oz) orange sweet potato, cut into chunks 2 teaspoons olive oil
1 clove garlic, crushed 2 teaspoons ground cumin
1 teaspoon ground coriander 1 tablespoon tomato purée
400 g (13 oz) can cannellini beans, rinsed and drained 2 tablespoons chopped fresh coriander
1 tablespoon tahini (sesame seed paste) 1 tablespoon lemon juice 758 (3 oz) dry breadcrumbs flour, for coating
Sweet potatoes are full of antioxidants, particularly the ACE vitamins and beta-carotene. Like yams and new potatoes, they are digested more slowly than all other potatoes and help to lower the overall glycaemic index (GI) of the diet.

Instructions

1.Boil or microwave the sweet potato until tender, then drain. Place in a bowl and mash. Set aside.
2.Heat the oil in a nonstick frying pan, add the garlic, cumin and ground coriander. Cook, stirring, for 1-2 minutes until fragrant. Stir in the tomato purée. Cook for 3-4 minutes until the mixture becomes deep red and develops a rich aroma. Stir in the beans or chickpeas.
3.Place the fresh coriander, tahini and lemon juice in a food processor or blender and process to form a coarse paste.
4.Mix the bean mixture and breadcrumbs with the sweet potato. Shape the mixture into 2.5 cm (1 inch) round patties. If the mixture feels too wet to shape into patties you may need to add some extra breadcrumbs. Roll in flour to coat. Place on a plate lined with clingfilm. Cover and refrigerate until ready to cook - the patties can be made up to 1 day in advance.
5.Grill the falafel under a preheated hot grill for 3-4 minutes each side until golden and crispy.
6.Spread the bread with hummus. Top with lettuce, tabbouleh and onion. Place 3 falafel in each pitta and flatten slightly. Sprinkle with lemon juice to taste and serve immediately.

Sweet potatoes are full of antioxidants, particularly the ACE
vitamins and beta-carotene. Like yams and new potatoes,
they are digested more slowly than all other potatoes and
help to lower the overall glycaemic index (GI) of the diet.

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