Sweet potato falafels with coleslaw

Sweet potato falafels with coleslaw

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(29 ratings)

Prep: 20 mins Cook: 50 mins


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
  • Healthy
  • Vegetarian

Nutrition: per serving

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



      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



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

    • 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 hummus
      Hummus in a pot


      hoom-iss, hum-iss

      Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

    For the coleslaw

    • 2 tbsp red wine vinegar
    • 1 tbsp golden caster sugar
    • 1 small onion, finely sliced



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

    • 1 medium carrot, grated



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

    • ¼ each white and red cabbage, shredded
      Red cabbage on a plate

      Red cabbage

      red cab-idge

      A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…


    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 hummus and the falafels.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    25th Aug, 2010
    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
    29th Jun, 2010
    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.
    27th May, 2010
    great side with any mexican food. qiuck and easy but messy
    27th May, 2010
    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 :-)
    26th May, 2010
    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.
    24th May, 2010
    Fabulous and surprisingly filling. Nice with a tomato salsa.


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