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
Scale
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
