Pita with roasted vegetables and falafel

Name: pita with roasted vegetables and falafel
Total time: 30 min
Yield: 4
Ingredients: 300 gram sweet potato; 500 gram red beet, vacuum; 2 clove garlic; 1 teaspoon ground cumin; 1 teaspoon coriander seed grinded; 3 tablespoon olive oil; 8 pita bun; 3 twig fresh mint; 300 gram yogurt Greek style (10% fat); 200 gram falafel ball; 200 gram iceberg lettuce melange

Ingredients

Directions

Preheat the oven to 200 ° C. Peel the sweet potatoes and cut into pieces. Peel the red beets and cut into pieces. Slice the garlic.
Spread the sweet potato and beetroot over a baking sheet covered with parchment paper and scoop with half of the garlic, cumin, ground coriander, a little more than half of the olive oil, pepper and salt. Roast in the oven for about 20 minutes at the top of the oven. Spoon halfway. Divide the pita's over an oven rack and bake for the last 5 minutes at the bottom of the oven.
In the meantime, pick the fresh mint leaves from the twigs for the garlic sauce and cut finely. Mix the yogurt with the rest of the garlic and season with salt and pepper.
Heat in a frying pan the rest of the olive oil and fry the falafel in 4 minutes around golden brown. Take the pitas and vegetables out of the oven. Cut the pita's open and fill with iceberg lettuce, roasted vegetables, falafel and garlic sauce. Serve immediately.