Sweet potato falafels with coleslaw

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• antsmith

  24 May 2010

  antsmith rated this recipe

  

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• Zoe7284

  24 May 2010

  Zoe7284 rated and commented on this recipe

  

  Fabulous and surprisingly filling. Nice with a tomato salsa.

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• Rebecca

  26 May 2010

  Rebecca rated and commented on this recipe

  

  This recipe made a delicious lunch - first time I have tried falafel but will definitely make them again. We had ours in wraps instead of the pitta bread.

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• MmeToussard

  27 May 2010

  MmeToussard rated and commented on this recipe

  

  Easy to make and quite satisfying, but the falafels were veeery sweet - next time, I'll make the falafels out of chickpeas again. I liked the coleslaw, though. So easy :-)

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• chefchuffy

  27 May 2010

  chefchuffy rated and commented on this recipe

  

  great side with any mexican food. qiuck and easy but messy

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• Libby0

  29 June 2010

  Libby0 rated and commented on this recipe

  

  I really enjoyed falafels when I made a packet mix, but I found in this recipie the sweet potato was over-pwering and it made the mixture too wet.

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• bethy

  25 August 2010

  bethy rated and commented on this recipe

  

  I added some red onion and grated carrot into the falafels to bulk them up a bit, and put them with more grated carrot and lettuce in the pitta bread instead of the coleslaw, super tasty and very healthy! Dinner guests loved it. Might try adding some chickpeas next time.

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• x lou x

  22 March 2011

  x lou x commented on this recipe

  Loved these but i added a red chilli and half a red onion, perfect in pittas for lunch.

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• MrsHJ

  27 December 2011

  MrsHJ rated and commented on this recipe

  

  Beautifully easy to make, used 700grams of sweet potatoes which seemed to be 3 small potatoes and one medium and then used spices volumes as directed. Not convinced that the weights were quite right as the spices seemed to have very little flavour so suggest you stick to the one large or two small pots as described. Nice texture and cooking figures seemed accurate but very sweet result, not sure if I'll bother with the leftovers.

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• Jodie Rees

  16 February 2012

  Jodie Rees rated and commented on this recipe

  

  Really nice. I made more than 20 so probably shouldn't have cooked them for as long. But the whole meal together works very well.

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Ingredients

FOR THE FALAFELS

• 1 large or 2 small sweet potatoes , about 700g/1lb 9oz in total
• 1 tsp ground cumin
• 2 garlic cloves , chopped
• 2 tsp ground coriander
• handful coriander leaves , chopped
• juice ½ lemon
• 100g plain or gram flour
• 1 tbsp olive oil
• 4 wholemeal pitta breads
• 4 tbsp reduced-fat houmous

FOR THE COLESLAW

• 2 tbsp red wine vinegar
• 1 tbsp golden caster sugar
• 1 small onion , finely sliced
• 1 medium carrot , grated
• ¼ each white and red cabbage , shredded

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Vegetarian, Low-fat, Super healthy

Ingredients

FOR THE FALAFELS

• 1 large or 2 small sweet potatoes , about 700g/1lb 9oz in total
• 1 tsp ground cumin
• 2 garlic cloves , chopped
• 2 tsp ground coriander
• handful coriander leaves , chopped
• juice ½ lemon
• 100g plain or gram flour
• 1 tbsp olive oil
• 4 wholemeal pitta breads
• 4 tbsp reduced-fat houmous

FOR THE COLESLAW

• 2 tbsp red wine vinegar
• 1 tbsp golden caster sugar
• 1 small onion , finely sliced
• 1 medium carrot , grated
• ¼ each white and red cabbage , shredded

Per serving

486 kcalories, protein 16g, carbohydrate 92g, fat 8 g, saturated fat 1g, fibre 14g, sugar 24g, salt 1.08 g

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