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RECIPE
16 INGREDIENTS8 STEPS2hr 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!
Marc Fosh
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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Fulfilled by
Marc Fosh
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
$1.96
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4
1 tsp
Ground Cumin , ground
1 tsp
Ground Coriander
2 cloves
Garlic , crushed
1 Tbsp
1/2
Lemon , freshly squeezed, juiced
1 handful
Fresh Cilantro , chopped
to taste
Salt and Pepper
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
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Nutrition Per Serving

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CALORIES
528
FAT
5.0 g
PROTEIN
13.7 g
CARBS
106.3 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 and 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
528
% Daily Value*
Fat
5.0 g
6%
Saturated Fat
0.7 g
3%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
106.3 g
39%
Fiber
8.0 g
29%
Sugars
14.9 g
--
Protein
13.7 g
27%
Sodium
537.8 mg
23%
Vitamin D
--
--
Calcium
144.2 mg
11%
Iron
4.7 mg
26%
Potassium
698.3 mg
15%
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