Name: Sweet Potato Falafal with Coleslaw
Total time: PT9000.0S
Yield: 4
Ingredients: 4 Sweet Potato; 1 cup All-Purpose Flour; 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 2 clove Garlic; 1 tablespoon Olive Oil; 1/2 Lemon; 1 handful Fresh Cilantro; to taste Salt; to taste Ground Black Pepper; 4 tablespoon Red Wine Vinegar; 2 tablespoon Caster Sugar; 1 Onion; 1 Carrot; 1/2 cup Red Cabbage; 1/2 cup Green Cabbage; 4 piece Pita Bread

Sweet potato falafel with coleslaw and hummus served in a Pita Bread! YUMMY!

Low-Fat

Oven

Intermediate

Sweet Potato Falafal with Coleslaw

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Sweet Potato

All-Purpose Flour

Ground Cumin

teaspoon

Ground Coriander

Garlic

clove

Olive Oil

tablespoon

Lemon

Fresh Cilantro

handful

Salt

to taste

Ground Black Pepper

Red Wine Vinegar

Caster Sugar

Onion

Carrot

Red Cabbage

Green Cabbage

Pita Bread

piece

Food Processor

Fridge

Stove

Preheat the oven to 400 degrees F (200 degrees C).

Roast {@0:} whole for 45 minutes. Turn off the oven, let the potatoes cool and then peel.

Roast Sweet Potato (4 N/A) whole for 45 minutes. Turn off the oven, let the potatoes cool and then peel.

Roast Sweet Potato (4) whole for 45 minutes. Turn off the oven, let the potatoes cool and then peel.

Place sweet potatoes, {@0:}, {@2:}, {@1:}, {@4:}, {@6:}, {@3:}, and {@5:} into a food processor and chop.

Place sweet potatoes, All-Purpose Flour (1 cup), Ground Coriander (1 teaspoon), Fresh Cilantro (1 handful) [Chopped], Olive Oil (1 tablespoon), Lemon (1/2 N/A) [Freshly Squeezed, Juiced], Ground Cumin (1 teaspoon) [Ground], and Garlic (2 clove) [Crushed] into a food processor and chop.

Place sweet potatoes, All-Purpose Flour (1 cup), Ground Coriander (1 tsp), Fresh Cilantro (1 handful), Olive Oil (1 Tbsp), Lemon (1/2), Ground Cumin (1 tsp), and Garlic (2 cloves) into a food processor and chop.

Leave the mixture in the fridge to firm up for an hour. When hour is almost over, reheat the oven to 400 degrees F (200 degrees C).

After an hour, spoon the sweet potato mixture into quenelles. Then place them on an oiled baking tray and bake in the oven for 8 minutes on each side.

For the coleslaw, shred the {@0:}, {@1:},  {@2:}, and {@3:} by hand with a knife or using the attachment on a food processor.

For the coleslaw, shred the Onion (1 N/A), Carrot (1 N/A),  Red Cabbage (1/2 cup), and Green Cabbage (1/2 cup) by hand with a knife or using the attachment on a food processor.

For the coleslaw, shred the Onion (1), Carrot (1),  Red Cabbage (1/2 cup), and Green Cabbage (1/2 cup) by hand with a knife or using the attachment on a food processor.

Place the coleslaw in a bowl and add {@1:} and {@2:}. Season with {@3:} and {@0:} and leave to marinate in the fridge for one hour.

Place the coleslaw in a bowl and add Red Wine Vinegar (4 tablespoon) and Caster Sugar (2 tablespoon). Season with Salt ( to taste) and Ground Black Pepper ( to taste) and leave to marinate in the fridge for one hour.

Place the coleslaw in a bowl and add Red Wine Vinegar (4 Tbsp) and Caster Sugar (2 Tbsp). Season with Salt (to taste) and Ground Black Pepper (to taste) and leave to marinate in the fridge for one hour.

Serve the baked sweet potato falafel with the coleslaw on toasted {@0:}.

Serve the baked sweet potato falafel with the coleslaw on toasted Pita Bread (4 piece).

Serve the baked sweet potato falafel with the coleslaw on toasted Pita Bread (4 pieces).

Sweet Potato Falafal with Coleslaw

5.0

2HRS 30MINS

$2.01

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions