Preheat the oven to 400 degrees F (200 degrees C).
Roast Sweet Potato (4) whole for 45 minutes. Turn off the oven, let the potatoes cool and then peel.
Place sweet potatoes, All-Purpose Flour (1 cup), Ground Coriander (1 teaspoon), Fresh Cilantro (1 handful), Olive Oil (1 tablespoon), Lemon (1/2), Ground Cumin (1 teaspoon), and Garlic (2 clove) 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 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 Red Wine Vinegar (4 tablespoon) and Caster Sugar (2 tablespoon). Season with Salt and Pepper (to taste) and leave to marinate in the fridge for one hour.
Serve the baked sweet potato falafel with the coleslaw on toasted Pita Bread (4 piece).