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Sweet potato falafels with coleslaw

Sweet potato falafels with coleslaw

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Rating: 4 out of 5.29 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal486
fat8g
saturates1g
carbs92g
sugars24g
fibre14g
protein16g
low insalt1.08g
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Ingredients

For the falafels

For the coleslaw

Method

  • STEP 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.

  • STEP 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 hummus and the falafels.

Goes well with

Recipe from Good Food magazine, June 2010

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Overall rating

Rating: 4 out of 5.29 ratings
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