Sweet potato coriander falafels with tomato salad

Ingredients

• 450g sweet potato, peeled, cut into 2cm pieces
• 400g can chickpeas, rinsed, drained
• 1/2 cup fresh coriander leaves, roughly chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp bicarbonate of soda
• 1 garlic clove, crushed
• 250g cherry tomatoes, halved
• 1 tbs chopped fresh continental parsley
• 1 tbs chopped fresh coriander, extra
• 2 tsp extra virgin olive oil
• 75g baby spinach leaves
• 1 Lebanese cucumber, peeled into ribbons
• 125ml (1/2 cup) tzatziki, to serve
• 4 small wholemeal pita breads, warmed, to serve

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