Pittas bursting with homemade falafels and salad make a low-fat lunch or light supper for less than a pound per serving
Prep:20 mins
Serves 4
For the falafels1 large or 2 small sweet potatoes, about 700g/1lb 9oz in total1 tsp ground cumin2 garlic cloves, chopped2 tsp ground corianderhandful coriander leaves , choppedjuice ½ lemon100g plain or gram flour1 tbsp olive oil4 wholemeal pitta breads4 tbsp reduced-fat hummus
STEP 1Heat 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.STEP 2Meanwhile, 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 salad, a dollop of hummus and the falafels.
