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Sweet Potato Falafal with Coleslaw
Recipe

17 INGREDIENTS • 8 STEPS • 2HRS 30MINS

Sweet Potato Falafal with Coleslaw

5
4 ratings
Sweet potato falafel with coleslaw and hummus served in a Pita Bread! YUMMY!
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Sweet Potato Falafal with Coleslaw
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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.
Sweet potato falafel with coleslaw and hummus served in a Pita Bread! YUMMY!
2HRS 30MINS
Total Time
$2.01
Cost Per Serving
Ingredients
Servings
4
US / Metric
Sweet Potato
4
Large Sweet Potatoes
All-Purpose Flour
1 cup
All-Purpose Flour
Ground Cumin
1 tsp
Ground Cumin, ground
Ground Coriander
1 tsp
Ground Coriander
Garlic
2 cloves
Garlic, crushed
Olive Oil
1 Tbsp
Olive Oil
Lemon
1/2
Lemon, freshly squeezed, juiced
Fresh Cilantro
1 handful
Fresh Cilantro, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Red Wine Vinegar
1/4 cup
Red Wine Vinegar
Caster Sugar
2 Tbsp
Caster Sugar
Onion
1
Medium Onion
Carrot
1
Large Carrot
Red Cabbage
1/2 cup
Red Cabbage
Green Cabbage
1/2 cup
Green Cabbage
Pita Bread
4 pieces
Pita Bread
Nutrition Per Serving
VIEW ALL
Calories
174
Fat
3.7 g
Protein
3.5 g
Carbs
30.9 g
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Sweet Potato Falafal with Coleslaw
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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.
Cooking InstructionsHide images
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 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 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 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 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).
step 8 Serve the baked sweet potato falafel with the coleslaw on toasted Pita Bread (4 pieces).
Tags
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Appetizers
Dairy-Free
Lunch
Shellfish-Free
Kid-Friendly
Vegan
Vegetarian
Potatoes
Mediterranean
Side Dish
Middle Eastern
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