Sweet Potato Falafels with Coleslaw Recipe

Introduction

These sweet potato falafels are a delicious twist on the classic Middle Eastern favorite. Paired with a fresh, tangy coleslaw and wholemeal pitta, they make a healthy and satisfying meal perfect for lunch or dinner.

Ingredients

• 1 large or 2 small sweet potatoes (about 700g / 1lb 9oz total)
• 1 tsp ground cumin
• 2 garlic cloves, chopped
• 2 tsp ground coriander
• Handful coriander leaves, chopped
• Juice of ½ lemon
• 100g plain or gram flour
• 1 tbsp olive oil
• 4 wholemeal pitta breads
• 4 tbsp reduced-fat houmous
• 2 tbsp red wine vinegar
• 1 tbsp golden caster sugar
• 1 small onion, finely sliced
• 1 medium carrot, grated
• ¼ white cabbage, shredded
• ¼ red cabbage, shredded

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Microwave the whole sweet potatoes for 8-10 minutes until tender. Allow to cool slightly, then peel.
2. Step 2: In a large bowl, combine the peeled sweet potato, ground cumin, chopped garlic, ground coriander, chopped fresh coriander, lemon juice, and flour. Season with salt and pepper, then mash the mixture until smooth.
3. Step 3: Using a tablespoon, shape the mixture into about 20 small balls. Place them on a baking sheet lightly greased with olive oil.
4. Step 4: Bake the falafels for 15 minutes until the bottoms are golden brown. Carefully flip each one over and bake for another 15 minutes until evenly brown all over.
5. Step 5: While the falafels bake, prepare the coleslaw. Stir the red wine vinegar and caster sugar together in a large bowl until the sugar dissolves. Toss in the sliced onion, grated carrot, and shredded cabbages. Let it marinate for 15 minutes.
6. Step 6: Toast the wholemeal pittas, then carefully split them open. Fill each pitta with a generous spoonful of the coleslaw, a dollop of houmous, and 5 falafels.
7. Step 7: Serve immediately, enjoying the warm falafels with the crisp and tangy salad.

Tips & Variations

• For extra crispiness, spray the falafels with a little oil before baking or try pan-frying them in olive oil.
• You can substitute gram flour with chickpea flour for a nuttier flavor and gluten-free option.
• Add a pinch of chili flakes or cayenne pepper to the falafel mix for a spicy kick.
• Try swapping the coleslaw for a simple cucumber and tomato salad dressed with lemon and olive oil for freshness.

Storage

Store leftover falafels in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to retain their crispiness rather than microwaving. Keep the coleslaw separate and assemble just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze sweet potato falafels?

Yes, you can freeze cooked falafels. Allow them to cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in the oven for best results.

Can I make these falafels vegan?

Absolutely! This recipe is naturally vegan as it contains no animal products. Just be sure to choose vegan-friendly houmous if store-bought.

Sweet Potato Falafels with Coleslaw Recipe

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★★★★★

4.4 from 66 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This recipe for Sweet Potato Falafels with Coleslaw offers a tasty and nutritious twist on traditional falafel by using sweet potatoes combined with aromatic spices. Baked until golden and served in wholemeal pitta breads with a fresh, tangy coleslaw and a dollop of reduced-fat houmous, it’s a wholesome, satisfying meal perfect for a light lunch or dinner.

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Ingredients

Scale 1x2x3x

Falafels

• 1 large or 2 small sweet potatoes, about 700g/1lb 9oz in total
• 1 tsp ground cumin
• 2 garlic cloves, chopped
• 2 tsp ground coriander
• Handful coriander leaves, chopped
• Juice ½ lemon
• 100g plain or gram flour
• 1 tbsp olive oil (for greasing)

Coleslaw

• 2 tbsp red wine vinegar
• 1 tbsp golden caster sugar
• 1 small onion, finely sliced
• 1 medium carrot, grated
• ¼ white cabbage, shredded
• ¼ red cabbage, shredded

To Serve

• 4 wholemeal pitta breads
• 4 tbsp reduced-fat houmous

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Instructions

1. Prepare the oven and sweet potatoes: Heat the oven to 200°C (180°C fan)/gas mark 6. Microwave the sweet potatoes whole for 8-10 minutes until tender. Allow to cool slightly, then peel off the skin.
2. Make the falafel mixture: In a large bowl, combine the peeled sweet potatoes, ground cumin, chopped garlic, ground coriander, fresh coriander leaves, lemon juice, and flour. Season with salt and pepper, then mash everything together until smooth and well incorporated.
3. Shape and bake the falafels: Using a tablespoon, shape the mixture into about 20 small balls. Place them on an oiled baking sheet, ensuring they are evenly spaced. Bake in the preheated oven for 15 minutes until the bases turn golden brown. Flip each falafel over gently, then bake for another 15 minutes until golden brown all over.
4. Prepare the coleslaw: While the falafels bake, stir the red wine vinegar and golden caster sugar together in a large bowl until the sugar dissolves. Add the sliced onion, grated carrot, shredded white and red cabbage, and toss well. Leave to marinate for at least 15 minutes to develop flavors.
5. Toast and assemble: Lightly toast the wholemeal pitta breads until warm and pliable. Split each pitta to create a pocket, then fill with a generous amount of the marinated coleslaw, a dollop of reduced-fat houmous, and 4-5 sweet potato falafels per pitta. Serve immediately and enjoy.

Notes

• You can substitute gram flour with plain flour if gram flour is unavailable, but gram flour adds a nuttier flavor.
• Microwaving the sweet potatoes speeds up cooking, but you can roast them whole in the oven for about 45 minutes at 200°C if preferred.
• For a gluten-free option, use gluten-free flour and gluten-free pitta breads.
• The coleslaw can be made a few hours ahead to deepen the flavors, but it’s best served fresh for crunch.
• If you prefer a spicier falafel, add a pinch of chili flakes or cayenne pepper to the mix.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Keywords: sweet potato falafels, baked falafels, healthy falafel recipe, sweet potato recipe, Middle Eastern vegetarian meal, coleslaw with vinegar dressing, wholemeal pitta falafel