Sweet Potato Falafels with Coleslaw Recipe
Introduction
These sweet potato falafels offer a delicious twist on the traditional recipe, combining warm spices and a creamy texture. Served with a tangy coleslaw and houmous in wholemeal pittas, this meal is perfect for a healthy, satisfying lunch or dinner.
Ingredients
- 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 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
- Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. Microwave the whole sweet potato(s) for 8-10 minutes until tender. Allow to cool slightly, then peel the skin off.
- Step 2: In a large bowl, combine the peeled sweet potato, ground cumin, chopped garlic, ground coriander, chopped coriander leaves, lemon juice, and flour. Season with salt and pepper and mash together until smooth.
- Step 3: Using a tablespoon, shape the mixture into about 20 small balls. Place them on a baking sheet lightly greased with olive oil.
- Step 4: Bake the falafel balls for 15 minutes until the bases are golden brown. Carefully flip them over and bake for another 15 minutes until they are browned all over.
- Step 5: While the falafels bake, prepare the coleslaw. In a large bowl, whisk together the red wine vinegar and golden caster sugar until the sugar dissolves. Add the sliced onion, grated carrot, and shredded white and red cabbage. Toss well and leave to marinate for 15 minutes.
- Step 6: Toast the wholemeal pitta breads and carefully split them open. Fill each with a portion of coleslaw, a dollop of houmous, and four to five sweet potato falafels.
- Step 7: Serve immediately while warm and enjoy this vibrant, flavorful meal.
Tips & Variations
- For extra crispness, lightly spray the falafels with oil before baking or fry them in a pan with a little oil until golden.
- Add a pinch of chili flakes to the falafel mixture if you prefer a bit of heat.
- Substitute pitta breads with wraps or serve falafels over a bed of mixed greens for a gluten-free option.
- Use Greek yogurt mixed with lemon juice as an alternative to houmous for a creamier texture.
Storage
Store leftover falafels and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Reheat falafels in the oven at 180°C until warmed through to maintain their texture. Keep pitta breads in a sealed bag at room temperature and toast fresh before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze the sweet potato falafels?
Yes, you can freeze the cooked falafels. Allow them to cool completely, place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container. Reheat from frozen in the oven until hot and crispy.
What can I use if I don’t have gram flour?
If gram flour is unavailable, plain flour works well as a substitute. You can also try chickpea flour, which provides a similar texture and flavor.
Print
Sweet Potato Falafels with Coleslaw Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Sweet Potato Falafels with Coleslaw offer a deliciously healthy twist on traditional falafels by incorporating sweet potatoes and aromatic spices. Baked to a golden brown, these falafels are perfectly complemented by a tangy, crunchy coleslaw and creamy reduced-fat houmous, all stuffed inside warm wholemeal pitta breads. A satisfying and nutritious vegetarian meal that’s easy to prepare and ideal for lunches or light dinners.
Ingredients
For the Sweet Potato 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 of ½ lemon
- 100g plain or gram flour
- 1 tbsp olive oil (for greasing)
For the Coleslaw
- 2 tbsp red wine vinegar
- 1 tbsp golden caster sugar
- 1 small onion, finely sliced
- 1 medium carrot, grated
- ¼ each white and red cabbage, shredded
To Serve
- 4 wholemeal pitta breads
- 4 tbsp reduced-fat houmous
Instructions
- Prepare and cook the sweet potatoes: Heat the oven to 200°C (180°C fan)/gas mark 6. Microwave the whole sweet potatoes 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 with ground cumin, chopped garlic, ground coriander, chopped fresh coriander leaves, lemon juice, and flour. Season with salt and pepper, then mash everything together until smooth.
- Shape and bake the falafels: Using a tablespoon, shape the mixture into approximately 20 small balls. Lightly grease a baking sheet with olive oil and arrange the falafel balls on it. Bake in the preheated oven for about 15 minutes until the bases turn golden brown, then carefully flip them over and bake for an additional 15 minutes until evenly browned all over.
- Make the coleslaw: While the falafels bake, stir together the red wine vinegar and golden caster sugar in a large bowl until the sugar dissolves. Toss in the finely sliced onion, grated carrot, and shredded cabbage. Allow the coleslaw to marinate for at least 15 minutes to develop flavor and soften slightly.
- Toast and assemble the pittas: Toast the wholemeal pitta breads until warm and slightly crisp. Split each pitta and fill with some of the prepared coleslaw, a dollop of reduced-fat houmous, and about five falafel balls per pitta or as preferred.
Notes
- You can substitute gram flour with plain flour, but gram flour will give a nuttier flavor and better binding.
- Microwaving the sweet potatoes speeds up cooking; alternatively, roast them whole in the oven for about 45 minutes until tender.
- For a spicier falafel, add a pinch of chili powder or cayenne pepper to the mix.
- To make the dish vegan, ensure the houmous has no dairy ingredients, or substitute with a vegan-friendly dip.
- These falafels are best eaten fresh but can be refrigerated for up to 2 days and reheated in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: sweet potato falafel, baked falafel, vegetarian falafel, healthy falafel, homemade falafel, coleslaw, middle eastern recipe, pitta bread falafel
