Bring a large saucepan of water to boil. Peel and dice sweet potato. Add to boiling water to cook for 10-12 minutes until softened.
2. Slice red onion. Toss on lined oven tray with 1/2 tbsp oil. Coat falafel burgers with 1 tbsp oil and place on tray. Roast in oven for 15 minutes until warmed through and onion is soft.
3. Drain and blend cooked sweet potato together with drained beans, 3 tsp horseradish cream and 1 tsp cumin using a stick mixer or food processor. Season with salt and pepper.
4. Trim and halve snow peas. Slice radishes into crescents. Toss with rocket leaves, 1/2 the dukkah, 1/2 tbsp olive oil and 1/2 tbsp vinegar.
5. Spread even amounts of hummus on plates. Top with falafel burger, roasted onion, and salad. Sprinkle over remaining dukkah and serve with lemon wedges.
You can also roast the sweet potato with the burgers and toss beans through salad
red onion 1/2
Chickpea falafel burgers 2 x 2 pack
Cannellini beans 400g
Snow peas 1/2 bag (100g)
radishes 1/3 bunch
rocket leaves 1/2 bag (100g)
dukkah 1 packet (30g)
From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, ground cumin, horseradish cream