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RECIPE
17 INGREDIENTS 8 STEPS 2hr 30min

Sweet Potato Falafal with Coleslaw

5.0
4 Ratings
Sweet potato falafel with coleslaw and hummus served in a Pita Bread! YUMMY!
Sweet Potato Falafal with Coleslaw Recipe | SideChef
Sweet potato falafel with coleslaw and hummus served in a Pita Bread! YUMMY!
British Michelin-starred chef Marc Fosh is visiting all Dulwich College International schools to raise awareness of good nutrition and the benefits of a balanced, healthy lifestyle.
http://www.indulwich.com/marcfosh
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British Michelin-starred chef Marc Fosh is visiting all Dulwich College International schools to raise awareness of good nutrition and the benefits of a balanced, healthy lifestyle.
http://www.indulwich.com/marcfosh
2hr 30min
Total Time
$2.00
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 tsp
Ground Cumin , ground
1 tsp
Ground Coriander
2 cloves
Garlic , crushed
1/2
Lemon , freshly squeezed, juiced
1 handful
to taste
1/4 cup
Red Wine Vinegar
1
Medium Onion
1
Large Carrot
1/2 cup
Red Cabbage
1/2 cup
Green Cabbage
4 pieces
Pita Bread
Save Time,
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
533
FAT
4.8 g
PROTEIN
13.6 g
CARBS
108.0 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Roast Sweet Potatoes (4) whole for 45 minutes. Turn off the oven, let the potatoes cool and then peel.
Step 3
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.
Step 4
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).
Step 5
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.
Step 6
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.
Step 7
Place the coleslaw in a bowl and add Red Wine Vinegar (1/4 cup) 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.
Step 8
Serve the baked sweet potato falafel with the coleslaw on toasted Pita Bread (4 pieces) .

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Nutrition Per Serving
Calories
533
% Daily Value*
Fat
4.8 g
6%
Saturated Fat
0.7 g
3%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
108.0 g
39%
Fiber
8.4 g
30%
Sugars
15.5 g
--
Protein
13.6 g
27%
Sodium
519.5 mg
23%
Vitamin D
--
--
Calcium
141.5 mg
11%
Iron
4.8 mg
27%
Potassium
740.8 mg
16%
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