Ingredients
For the falafel:
1 raw sweet potato, peeled and cut up into small pieces
1 cup cooked and cooled quinoa
1 egg
1/2 cup nuts
1 tsp salt
1 tsp pepper
A handful cilantro, chopped
Oil for frying
For the wrap:
Hummus
Crispy Chickpeas
Arugula or microgreens
Pickled red onion
Crumbled feta
Cucumber
Roasted broccoli
Instructions
Put your first 7 ingredients in a food processor and pulse to combine. Using a cookie scoop. scoop out mixture to form rounds. Place in the fridge for 30 minutes to firm up.
In a deep saucepan, heat 2-3 inches of cooking oil until it reaches 365 degrees. Fry the falafels in batches of 5-6 at a time till golden brown on all sides.
Remove from the oil and place on paper towel.
Spread hummus over pita, and place two falafel on each. Top with pickled onion, roasted broccoli, crispy chick peas, microgreens and crumbled feta. Squeeze lemon juice over top if desired.