Saucy pita wraps are topped with wholesome hummus and golden falafel. The garlicky yoghurt is perfect alongside to dip your spiced sweet potato wedges into!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Shawarma Spice Blend
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. In Step 4, use this garlic guide to determine what garlic level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp zesty! Cut sweet potatoes into 1/2-inch thick wedges. On a parchment-lined baking sheet, toss sweet potatoes with shawarma spice and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, flipping halfway through cooking, until golden-brown, 22-24 min.
While sweet potatoes roast, roughly chop tomatoes and parsley. Peel, then mince or grate garlic.
On another baking sheet, arrange pitas and falafels. Bake in top of oven until warmed through, 8-10 min.
In a medium bowl, mix yogurt with half the parsley and ¼ tsp garlic (dbl for 4ppl). (NOTE: Reference Garlic Guide in Start Strong.) Season with salt and pepper, set aside.
In a large bowl, whisk vinegar with ½ tsp sugar and 1 tbsp oil (dbl both for 4ppl). Add spring mix and tomato, toss to coat. Season with salt and pepper.
Divide warm pitas between plates, then spread hummus over pitas. Top with falafel and some chopped salad. Dollop half the garlicky yogurt over falafels. Serve with sweet potato wedges, remaining chopped salad and remaining garlicky yogurt, for dipping. Sprinkle with remaining parsley.