Falafel Pita Pockets with Roast Veggies and Hummus

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Cut kumara into 1cm wedges; cut parsnip into 1cm sticks; cut capsicum into 2cm slices.
2. Toss kumara and parsnip on first prepared tray with pita spice mix and a drizzle of oil. Roast for 15 minutes. Add capsicum to tray and roast about 15 minutes more, until veggies are tender.
3. In a small bowl, mix together hummus and mayonnaise and set aside. Thinly slice cucumber and set aside. Heat a good drizzle of oil in a large (preferably non-stick) frypan on medium heat. Use a tablespoon measure to scoop out falafel mixture and dollop straight into the pan. Use the back of the spoon or spatula to slightly flatten into patties.
4. Cook patties, in batches, for 2-3 minutes each side, until golden and cooked through (add more oil as needed). Set aside on a paper towel. While patties cook, cut each pita bread in half, place on second prepared tray and warm in oven, on rack below veggies for about 4 minutes.
5. When veggies are roasted, drizzle with vinegar and oil. Add spinach, crumble over feta and toss to combine.
6. To serve, place everything in the middle for everyone to help themselves. Place a falafel inside a pita pocket half and top with cucumber, roast veggies and a dollop of hummonnaise. Serve roast veggies on the side with a dollop of hummonnaise and sweet chilli sauce (if desired).