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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