Sweet Potato Falafels with Coleslaw Recipe

Introduction

Sweet potato falafels offer a vibrant twist on a classic favorite, combining the natural sweetness of roasted sweet potatoes with fragrant spices. Served with a tangy coleslaw and creamy houmous in toasted pitta breads, this dish is perfect for a wholesome and satisfying meal.

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 each white and red cabbage, shredded

Instructions

1. Step 1: 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.
2. 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, then mash the mixture until smooth.
3. Step 3: Using a tablespoon, shape the mixture into around 20 small balls. Place them on a baking sheet lightly coated with olive oil.
4. Step 4: Bake the falafel balls for about 15 minutes until their bases are golden brown. Carefully flip them over and bake for another 15 minutes, until evenly browned all over.
5. Step 5: While the falafels bake, mix the red wine vinegar with the golden caster sugar in a large bowl until the sugar dissolves. Add the sliced onion, grated carrot, and shredded white and red cabbage. Toss well and let the coleslaw marinate for 15 minutes.
6. Step 6: Toast the wholemeal pitta breads, then carefully split them open. Fill each with a portion of the marinated coleslaw, a dollop of reduced-fat houmous, and several sweet potato falafels.

Tips & Variations

• For extra crispness, you can lightly spray the falafels with oil before baking.
• If you prefer, pan-fry the falafels in a little olive oil instead of baking for a richer texture.
• Substitute the sweet potato with butternut squash for a different but equally delicious flavor.
• Add a pinch of chili flakes or cayenne pepper to the falafel mix for a subtle heat.

Storage

Store leftover falafels in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or toaster oven to restore crispiness. Keep the coleslaw separate and consume within 2 days for best freshness. Avoid microwaving falafels directly to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze sweet potato falafels?

Yes, sweet potato falafels freeze well. Cool completely, then freeze in a single layer on a baking tray before transferring to a container or bag. Reheat from frozen in a hot oven until warmed through and crisp.

Is gram flour necessary, or can I use plain flour only?

Gram flour adds a nutty flavor and helps bind the falafels, but plain flour works fine if you don’t have gram flour on hand. Use whichever you prefer for similar results.

Sweet Potato Falafels with Coleslaw Recipe

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★★★★★

4.7 from 65 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

These sweet potato falafels are a delicious and healthier twist on the traditional falafel, baked to golden perfection and served in wholemeal pitta breads with a tangy homemade coleslaw and reduced-fat houmous. This vibrant dish is perfect for a nutritious lunch or light dinner, combining the natural sweetness of sweet potatoes with aromatic spices and fresh vegetables.

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Ingredients

Scale 1x2x3x

Falafel

• 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
• Salt and pepper, to season
• 1 tbsp olive oil

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

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Instructions

1. Prepare 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, allowing them to cool slightly before peeling.
2. Make 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 the mixture until smooth.
3. Form and Bake Falafels: Use a tablespoon to shape the mixture into approximately 20 balls. Place them on a baking sheet greased with olive oil. Bake in the preheated oven for about 15 minutes until the bases turn golden brown. Flip the falafels and bake for an additional 15 minutes until golden brown all over.
4. Prepare Coleslaw: While the falafels bake, stir the red wine vinegar and caster sugar together in a large bowl until the sugar dissolves. Add the sliced onion, grated carrot, and shredded white and red cabbage, tossing well. Allow the coleslaw to marinate for at least 15 minutes to develop flavor.
5. Toast and Assemble: Lightly toast the wholemeal pitta breads, then slice open to create pockets. Fill each pitta with a generous scoop of the marinated coleslaw, a spoonful of reduced-fat houmous, and several warm sweet potato falafels.
6. Serve: Serve the assembled pittas immediately while the falafels are warm, enjoying the balance of savory, sweet, and tangy flavors.

Notes

• You can substitute gram flour with plain flour if preferred, but gram flour will give a nuttier flavor.
• Microwaving the sweet potatoes speeds up cooking, but you can also roast them for about 45 minutes if you prefer a deeper roasted flavor.
• For extra crispness, brush the falafels with a little more olive oil before baking or finish under the grill for a few minutes.
• The coleslaw can be made in advance and refrigerated to enhance the flavors.
• This recipe is suitable for vegetarians and can be made vegan if you ensure the houmous contains no dairy ingredients.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch
• Method: Baking
• Cuisine: Middle Eastern

Keywords: sweet potato falafel, baked falafel, vegetarian falafel, healthy falafel, coleslaw recipe, wholemeal pitta, reduced-fat houmous, easy lunch recipe