Falafel Pita Pockets with Hummonnaise

Steps

1. Preheat oven to 220°C. Cut parsnip and carrot into 1cm sticks. Toss with pumpkin, a drizzle of oil and season. Place on a lined oven tray and roast for about 20 minutes. Crumble over feta and cook for a further 10 minutes, or until veggies are tender.
2. Make hummonnaise In a small bowl, mix together hummus and mayonnaise and set aside.
3. Cook falafel Heat a drizzle of oil in a large (preferably non-stick) fry-pan on medium heat. Use a tablespoon measure to scoop out falafel mixture and dollop straight into the pan. Use the back of a spoon or spatula to slightly flatten mixture 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.
5. Warm pita breads While patties cook, cut each pita in half. Place on a second lined oven tray and warm in oven, on rack below veggies, for about 4 minutes.
6. To serve, place everything in the middle for everyone to help themselves. Place some spinach, falafel and roasted veggies inside the pita pocket halves. Dollop with hummonnaise and drizzle with sweet chilli sauce.