Peel the sweet potato. Cut into 1 cm thick slices and arrange on a baking tray lined with baking paper. Sprinkle with 2 tablespoons of olive oil and season with salt. Press the garlic and add to the purée. Place the baking tray in the middle of the oven and roast for approx. 25 minutes. Allow to cool completely.
Drain and rinse the chickpeas. Purée the chickpeas and the basil in the food processor until smooth. Transfer to a mixing bowl.
Mash the sweet potato with the masher until smooth. Add to the mixing bowl.
Separate the egg. Add the egg yolk to the mash. Finely chop the parsley. Add to the mash. Blend briefly until everything is well mixed. Season to taste with salt and pepper. Transfer to the fridge to cool for at least 1 hour until the mixture is cold and firm.
Make long ribbons of the cucumber and carrot with a peeler or cheese slicer.
Shape evenly sized balls of the cold falafel mixture using damp hands. Heat the rest of the olive oil in a frying pan. Fry the falafel in approx. 5 min. around golden brown and cooked.
Meanwhile, toast the pita bread in the toaster. Serve the falafel in a pitta bread with the cucumber and carrot ribbons.
Tip: Serve the pita bread with red onion rings, hummus, tahini and garlic sauce. This dish also tastes good with iceberg lettuce.
