Sweet potato falafels with coleslaw

Sweet potato falafels with coleslaw

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(15 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 4
Pittas bursting with homemade falafels and salad make a low-fat lunch or light supper for less than a pound per serving

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal486
  • fat8g
  • saturates1g
  • carbs92g
  • sugars24g
  • fibre14g
  • protein16g
  • salt1.08g
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Ingredients

    For the falafels

    • 1 large or 2 small sweet potatoes, about 700g/1lb 9oz in total
      Sweet potatoes

      Sweet potato

      sweet po-tate-toe

      Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

    • 1 tsp ground cumin
      Cumin

      Cumin

      q-min

      An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

    • 2 garlic cloves, chopped
    • 2 tsp ground coriander
    • handful coriander leaves, chopped
    • juice ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 100g plain or gram flour
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 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
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 medium carrot, grated
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • ¼ each white and red cabbage, shredded

    Method

    1. 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.

    2. 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.

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    Comments (12)

    arcticferret's picture
    5

    Delicious. It's not often we repeat recipes since we like to try new things, but this has become a favourite. Easy to cook and delicious to eat.

    C.S.Martin1990's picture
    5

    Really tasty and not as overpoweringly sweet as some of the other comments have made it out to be. Acidity of the coleslaw counters any sweetness well in my opinion. Mix does come up a little wet and therefore hard to shape but more flour seemed to help.

    juliebahrain's picture
    3

    Not really worth the effort and washing up. Nice taste but didn't like the texture.

    flirtinflight's picture
    4

    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.

    kateculley's picture
    3

    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.

    bluemuma1's picture

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

    hildabeth's picture
    5

    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.

    libby0's picture
    1

    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.

    fatnose's picture
    5

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

    mmetoussard's picture
    3

    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 :-)

    rebecca23's picture
    5

    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.

    zoe7284's picture
    5

    Fabulous and surprisingly filling. Nice with a tomato salsa.

    Questions (1)

    Isabeldean's picture

    I have no microwave at home,

    If I boil them would you be making sure there just nearly ready or mashable?

    Would it b better to pop them in the oven

    Thanks in advance

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