Sweet potato falafels with coleslaw
Ingredients
- Step 1 1 large or 2 small sweet potatoes , about 700g/1lb 9oz in total
- Step 2 1 tsp ground cumin
- Step 3 2 garlic cloves , chopped
- Step 4 2 tsp ground coriander
- Step 5 handful coriander leaves , chopped
- Step 6 juice ½ lemon
- Step 7 100g plain or gram flour
- Step 8 1 tbsp olive oil
- Step 9 4 wholemeal pitta breads
- Step 10 4 tbsp reduced-fat hummus
- Step 11 2 tbsp red wine vinegar
- Step 12 1 tbsp golden caster sugar
- Step 13 1 small onion , finely sliced
- Step 14 1 medium carrot , grated
- Step 15 ¼ each white and red cabbage , shredded
Calories: 486
Carbohydrate: 92 g
Protein: 16 g
Fat: 8 g
Cook time: 70 minutes
Prep time: 20 minutes
Total time: 90 minutes
Servings: 4
TAGS
Dinner
Lunch
Main course
middle eastern
carrot
carrot
Easy
Everyday
Falafal
Good Food
High fibre
Homemade falafel
Houmou
Low fat
Low GI
Make Ahead
Pitta bread
Pitta bread
Red cabbage
Red cabbage
Stuffed pitta
Sweet potato
Sweet potato
Sweet potato
Vegetarian
Directions
- Step 1 Heat oven to 200C/180C fan/gas 6. Microwave sweet potato whole for 8-10 mins until tender. Leave to cool a little, then peel. Put the potato, cumin, garlic, ground and fresh coriander, lemon juice and flour into a large bowl. Season, then mash until smooth. Using a tablespoon, shape mix and into 20 balls. Put on an oiled baking sheet, bake for around 15 mins until the bases are golden brown, then flip over and bake for 15 mins more until brown all over.
- Step 2 Meanwhile, stir the vinegar and sugar together in a large bowl until the sugar has dissolved, toss through the onion, carrot and cabbage, then leave to marinate for 15 mins. To serve, toast the pittas, then split. Fill with salad, a dollop of hummus and the falafels.