Sweet Potato Falafal with Coleslaw

17 INGREDIENTS • 8 STEPS • 2HRS 30MINS

Sweet Potato Falafal with Coleslaw

Sweet potato falafel with coleslaw and hummus served in a Pita Bread! YUMMY!
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Sweet potato falafel with coleslaw and hummus served in a Pita Bread! YUMMY!
author_avatar
Marc Fosh
British Michelin-starred chef Marc Fosh is visiting all Dulwich College International schools to raise awareness of good nutrition and the benefits of a balanced, healthy lifestyle.

2HRS 30MINS

Total Time

Ingredients

Servings
4
us / metric
Sweet Potato
4
Large Sweet Potatoes
All-Purpose Flour
1 cup
All-Purpose Flour
Ground Cumin
1 tsp
Ground Cumin, ground
Ground Coriander
1 tsp
Ground Coriander
Garlic
2 cloves
Garlic, crushed
Olive Oil
1 Tbsp
Olive Oil
Lemon
1/2
Lemon, freshly squeezed, juiced
Fresh Cilantro
1 handful
Fresh Cilantro, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Red Wine Vinegar
4 Tbsp
Red Wine Vinegar
Caster Sugar
2 Tbsp
Caster Sugar
Onion
1
Medium Onion
Carrot
1
Large Carrot
Red Cabbage
1/2 cup
Red Cabbage
Green Cabbage
1/2 cup
Green Cabbage
Pita Bread
4 pieces
Pita Bread

Nutrition Per Serving

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Calories
532
Fat
4.9 g
Protein
13.6 g
Carbs
107.8 g
Love This Recipe?
author_avatar
Marc Fosh
British Michelin-starred chef Marc Fosh is visiting all Dulwich College International schools to raise awareness of good nutrition and the benefits of a balanced, healthy lifestyle.

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Roast Sweet Potatoes (4) whole for 45 minutes. Turn off the oven, let the potatoes cool and then peel.
step 2 Roast Sweet Potatoes (4) whole for 45 minutes. Turn off the oven, let the potatoes cool and then peel.
step 3
Place sweet potatoes, All-Purpose Flour (1 cup), Ground Coriander (1 tsp), Fresh Cilantro (1 handful), Olive Oil (1 Tbsp), Lemon (1/2), Ground Cumin (1 tsp), and Garlic (2 cloves) into a food processor and chop.
step 3 Place sweet potatoes, All-Purpose Flour (1 cup), Ground Coriander (1 tsp), Fresh Cilantro (1 handful), Olive Oil (1 Tbsp), Lemon (1/2), Ground Cumin (1 tsp), and Garlic (2 cloves) into a food processor and chop.
step 4
Leave the mixture in the fridge to firm up for an hour. When hour is almost over, reheat the oven to 400 degrees F (200 degrees C).
step 5
After an hour, spoon the sweet potato mixture into quenelles. Then place them on an oiled baking tray and bake in the oven for 8 minutes on each side.
step 5 After an hour, spoon the sweet potato mixture into quenelles. Then place them on an oiled baking tray and bake in the oven for 8 minutes on each side.
step 6
For the coleslaw, shred the Onion (1), Carrot (1), Red Cabbage (1/2 cup), and Green Cabbage (1/2 cup) by hand with a knife or using the attachment on a food processor.
step 6 For the coleslaw, shred the Onion (1), Carrot (1), Red Cabbage (1/2 cup), and Green Cabbage (1/2 cup) by hand with a knife or using the attachment on a food processor.
step 7
Place the coleslaw in a bowl and add Red Wine Vinegar (4 Tbsp) and Caster Sugar (2 Tbsp). Season with Salt (to taste) and Ground Black Pepper (to taste) and leave to marinate in the fridge for one hour.
step 8
Serve the baked sweet potato falafel with the coleslaw on toasted Pita Bread (4 pieces).
step 8 Serve the baked sweet potato falafel with the coleslaw on toasted Pita Bread (4 pieces).

Tags

Appetizers
Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Potatoes
Sandwiches & Wraps
Mediterranean
Side Dish
Vegetables
Middle Eastern
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