Sweet potato falafel wrap

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  400g

• Garlic powder

  Spices

  1 tbsp or 10g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Ginger

  Spices, ground

  2 tbsp or 11g

• Turmeric

  Spices, ground

  2 tbsp or 14g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tbsp or 1g

• Lemon juice

  Raw

  4 wedge yields or 24g

• Lemon zest

  ½ lemon or 2g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Wheat flour

  Whole-grain

  125g

• Cabbage

  Red, cooked, boiled, drained, with salt

  ½ cup, shredded or 75g

• Carrots

  Raw

  2 large or 144g

• Red Onion

  Vegetables - Melissa's

  1 cup chopped or 160g

• Spinach

  Raw

  ½ cup or 15g

• Kale

  Raw

  ½ cup, chopped or 34g

• Pumpkin Seeds

  Raw - Wegmans

  1 Serving or 100g

• Lemon juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Apple Cider Vinegar

  Great Value - Great Value

  ½ tbsp or 8g

• Natural Yoghurt

  Sainsbury's

  1 oz or 28g

• Pitta Pockets Bread

  Sainsbury's

  4 Serving or 300g

Directions

1. Add all ingredients in the blender to make the falafel - flour, chickpeas, cinnamon, lemon juice and zest, sea salt, Cayenne, turmeric, coriander, ginger, cumin, garlic and sweet potatoes
2. The roll out into balls and cook for 20 - 30 mins at 220*
3. Then make the slaw and add it and max 3 falafel balls to the pitta pocket along with avocado and some yogurt