Dinner

Sweet Potato Falafel with Coleslaw in Pita Bread Recipe

Name: Sweet Potato Falafel with Coleslaw in Pita Bread Recipe
Prep time: 20 min
Cook time: 1 h 1 min
Total time: 1 h 21 min
Cuisine: Middle Eastern
Ingredients: 4 Sweet Potatoes; 1 cup All-Purpose Flour; 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 2 cloves Garlic; 1 tablespoon Olive Oil; 1/2 Lemon (juiced); 1 handful Fresh Cilantro; Salt, to taste; Ground Black Pepper, to taste; 1 Onion; 1 Carrot; 1/2 cup Red Cabbage; 1/2 cup Green Cabbage; 4 tablespoons Red Wine Vinegar; 2 tablespoons Caster Sugar; Salt, to taste; Ground Black Pepper, to taste; 4 pieces Pita Bread

ByJack Voss December 19, 2025December 19, 2025

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Introduction

Sweet Potato Falafel offers a vibrant twist on the classic Middle Eastern favorite, combining the natural sweetness of roasted sweet potatoes with warm spices. Paired with a tangy homemade coleslaw and toasted pita bread, this dish is both satisfying and fresh—a perfect meal for any day of the week.

Three pita sandwiches are arranged on white paper over a wooden board, placed on a white marbled surface. Each sandwich has a base layer of shredded light green cabbage, topped with thin strips of bright purple cabbage and thin orange carrot strips. On top of the vegetables, three golden-orange fried nuggets sit inside each pita. Two additional nuggets rest in front of the closest sandwich. There are a few green cilantro leaves scattered near the sandwiches. The pitas are soft with a light beige color and a slightly textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 sweet potatoes
1 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves garlic
1 tablespoon olive oil
1/2 lemon
1 handful fresh cilantro
Salt, to taste
Ground black pepper, to taste
4 tablespoons red wine vinegar
2 tablespoons caster sugar
1 onion
1 carrot
1/2 cup red cabbage
1/2 cup green cabbage
4 pieces pita bread

Instructions

Step 1: Preheat the oven to 400 degrees F (200 degrees C).
Step 2: Roast the whole sweet potatoes for 45 minutes. After roasting, turn off the oven and let the potatoes cool before peeling.
Step 3: In a food processor, combine the peeled sweet potatoes, all-purpose flour, ground coriander, fresh cilantro, olive oil, lemon juice, ground cumin, and garlic cloves. Pulse until the mixture is finely chopped and evenly combined.
Step 4: Refrigerate the mixture for one hour to help it firm up. As the hour finishes, preheat the oven again to 400 degrees F (200 degrees C).
Step 5: Shape the sweet potato mixture into quenelle-shaped balls using spoons or your hands, then place them on an oiled baking tray. Bake for 8 minutes on each side until golden and crisp.
Step 6: Prepare the coleslaw by finely shredding the onion, carrot, red cabbage, and green cabbage by hand or with a food processor attachment.
Step 7: Toss the shredded vegetables in a bowl with red wine vinegar and caster sugar. Season with salt and ground black pepper to taste. Refrigerate the coleslaw for one hour to marinate.
Step 8: Serve the warm sweet potato falafels with the marinated coleslaw on toasted pita bread for a delicious and hearty meal.

Tips & Variations

For extra flavor, add a pinch of chili flakes or smoked paprika to the falafel mixture.
Substitute fresh parsley for cilantro if preferred.
Serve with a drizzle of tahini or a dollop of Greek yogurt for added creaminess.
Use gluten-free flour to make this recipe suitable for gluten intolerances.

Storage

Store leftover sweet potato falafels and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Reheat falafels in a hot oven or air fryer for best texture. The coleslaw is best served cold and may release some liquid after storage, so give it a quick stir before serving.

How to Serve

Three small pita pockets sit on white paper over a wooden board on a white marbled surface. Each pita is filled with a bottom layer of shredded light green cabbage, topped with thin strips of purple cabbage and a few orange carrot slices, then three golden-orange small round nugget-like pieces rest on top in each pita. Two more golden-orange pieces are placed next to the pita in the front. Fresh green cilantro leaves lay beside the pitas on the white paper. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the falafel mixture ahead of time?

Yes, the mixture can be prepared and refrigerated for up to 24 hours before baking. This helps flavors meld and makes shaping easier.

Is this recipe vegan?

Yes, the recipe is naturally vegan since it contains no animal products. Just ensure the pita bread you use is vegan-friendly if buying packaged varieties.