Heat oven to 200C/180C fan/gas 6.
Microwave sweet potato whole for
8-10 mins until tender. Leave to cool
a little, then peel. Put the potato, cumin,
garlic, ground and fresh coriander, lemon
juice and flour into a large bowl. Season,
then mash until smooth. Using a
tablespoon, shape mix and into 20 balls.
Put on an oiled baking sheet, bake for
around 15 mins until the bases are
golden brown, then flip over and bake for
15 mins more until brown all over.
Meanwhile, stir the vinegar and sugar
together in a large bowl until the sugar
has dissolved, toss through the onion,
carrot and cabbage, then leave to
marinate for 15 mins. To serve, toast the
pittas, then split. Fill with salad, a dollop
of houmous and the falafels.