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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
