Falafel Pita Pockets with Roast Veggies and Hummus

Steps

1. Cook veggies Preheat oven to 220°C. Cut kumara into 1cm wedges and parsnip into 1cm batons. Toss on a lined tray with pita spices and a drizzle of oil. Roast for 25 minutes, until veggies are tender.
2. Make hummunaise In a small bowl, mix together hummus and mayonnaise, set aside. Thinly slice cucumber and dice tomato 1cm, set aside.
3. Cook falafel Heat a drizzle of oil in a non-stick fry-pan on medium heat. Use a tablespoon measure to scoop out falafel mixture and add straight into the pan. Use a spatula to slightly flatten into patties. Cook, in batches, for 2-3 minutes each side, until golden and cooked through (add more oil as needed). Set aside on a paper towel.
4. Heat pita Cut each pita bread in half, place on a lined tray, warm in oven on rack below veggies for about 4 minutes.
5. To finish When veggies have roasted, drizzle with vinegar and oil. Add spinach, crumble over feta and toss to combine.
6. Serve falafel in pita pockets with cucumber, hummunaise and sweet chilli. Serve veggies on the side.