Easy Falafel Burger with Sweet Potato Wedges

Prepare Ingredients:

Preheat oven to 200°C. Cut the sweet potato into wedges. Peel garlic. Pick half of the coriander leaves and roughly chop the remaining leaves and stems, discarding the root. Pick parsley and roughly chop. Peel the skin from the carrot and discard, then make long ribbons with your peeler. Drain chickpeas.

Bake Wedges:

Place the sweet potato wedges in a single layer, on a lined baking tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast in the oven for about 20-25 minutes or until browned and tender when pierced with a fork.

Make Falafel Mix:

In a food processor combine chickpeas, chopped parsley and coriander, garlic, chickpea flour and spices. Blend until well combined. Season well with salt and pepper to taste. It should hold it's shape when squeezed. Shape into patties around the same size as the burger buns.

Cook Falafel Burgers:

Heat a fry pan over medium high heat and add a drizzle of olive or vegetable oil. Fry the patties for 3-4 minutes on each side or until golden brown and heated through.

You Plate It:

Cut buns in half and spread top and bottom with the yoghurt aioli mix. Top with watercress, falafel burger, carrot ribbons and coriander leaves. Pop the tops on and serve!