Preheat the oven to 400 degrees F (200 degrees C).
Sweet Potatoes (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 tsp)
Fresh Cilantro (1 handful)
Olive Oil (1 Tbsp)
Ground Cumin (1 tsp)
Garlic (2 cloves)
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
Red Cabbage (1/2 cup)
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 (1/4 cup)
Caster Sugar (2 Tbsp)
. Season with
Salt (to taste)
Ground Black 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 pieces)