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PREP 10 MIN · COOK 10 MIN
DF · EF · GF · NS · NF · VE · V
INGREDIENTS
SERVING 1

  • 60g sweet potatoes thinly sliced into ribbons with a vegetable peeler
  • olive oil spray
  • 120g falafel
  • 1 large (3 1/2 oz) wholewheat pita bread or pocket (or gluten free)
  • 1 tbs hummus
  • 1 cup (30g) arugula
  • 14 lemon
  • 14 tsp chilli flakes optional
  • salt & pepper, to taste
METHOD
This method is based on 1 serving
  1. Preheat a non-stick skillet over medium heat.

     

  2. Spray sweet potato ribbons with oil and cook a few minutes each side until softened. Set aside.

     

  3. Warm pita pocket in the same pan for a few minutes to soften.

     

  4. At the same time, heat falafel in microwave for 1 ½-2 minutes or until warmed through.

     

  5. Split the top of the pita pocket open and spread with hummus.

     

  6. Add arugula, sweet potato ribbons, falafel, a squeeze of lemon, chilli (if using) and season with salt and pepper to serve.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 2584
Energy (cals) 616
Protein 24g
Fat 18.8g
Sat. Fat 12.1g
Carbs 75g
Sugar 15.4g
Fiber 24.8g
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