Sweet Potato Falafels and Healthy Coleslaw
The Falafels in this recipe can be a bit messy to make, but it's so worth it. For such a simple dish this is really tasty, and I'm sure kids will love getting their hands dirty! It tastes great served with houmous inside toasted pitta bread and would work well with tortilla wraps too.
Sweet Potato Falafels and Healthy Coleslaw
Ingredients
Falafels:
Coleslaw:
- 2 tbsp red wine vinegar
- 1 tbsp golden caster sugar
- 1 small onion finely sliced
- 1 carrot grated
- 1/2 white cabbage shredded
Instructions
- Heat the oven to 375 degrees F (200 degrees C). Boil the chunks of sweet potato in water for about 10 minutes until they're tender but still holding together. Leave them to cool.
- Meanwhile, to make the coleslaw, stir the vinegar and sugar together in a bowl until the sugar is dissolved. Then toss through the onions, carrot and cabbage and leave for 15 minutes.
- Put the potato, cumin, garlic, coriander, lemon juice and flour into a large bowl. Season and mash until smooth.
- Using a spoon (or your hands), shape the mix into about 20 balls. Place them onto an oiled baking sheet and bake for 15 minutes until the bases are golden brown, then flip and bake for 15 minutes more.
I have never had falafel and this recipe looks easy enough for me to jump in and give it a try. The coleslaw seems like the perfect accompaniment. I think I’m going to try this little meal for lunch this weekend.
Do you ever dip your falafel? Probably don’t need one what with the coleslaw, but as a newb that’s new to them- is it something you dip? It looks like it would take well to dipping. Admittedly, I think most things could be dipped 😀