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SWEET POTATO FALAFEL PITA WITH CHIMICHURRI

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CHIMICHURRI is Argentina’s ‘go to’ sauce for a braai and once you’ve tried it you will know exactly why. It is extremely versatile as it can be used as a dip, drizzle, marinade for mushrooms and even as a salad dressing.

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SERVES 6

2 sweet potatoes, peeled, cooked and grated

½ cup crumbled feta

1 Tbsp finely chopped rosemary

2 eggs

6 pita breads

Extra virgin olive oil

Panko crumbs

Oil for deep-frying

Rocket leaves to garnish

FOR THE CHIMICHURRI

1 cup chopped fresh parsley

½ cup fresh coriander

¼ cup extra virgin olive oil

2 cloves garlic, chopped

1 red chilli, seeded and chopped

½ tsp salt

Juice of 1 lime

½ cup apple cider vinegar

  1.  Place the sweet potato, feta, rosemary and 1 egg in a mixing bowl and mix well. Using your fingers, form the mixture into small golf ball-size balls and refrigerate for later use.

  2.  To make the chimichurri, add all the ingredients to a blender and mix to a rough consistency.

  3.  Cut open the pita breads on one side, brush each side with olive oil and heat over medium-hot coals for a couple of seconds, before turning and heating the other side.

  4.  Beat the remaining egg in a bowl. Remove the sweet potato falafel from the fridge, dip them in the egg and then in the panko crumbs.

  5.  Deep-fry in oil until golden brown and crisp. Remove from the oil and place on kitchen paper to remove the excess oil.

  6.  Place the falafel inside the pita pockets, drizzle with chimichurri and garnish with fresh rocket leaves.