Description
This Sweet Potato Falafel with Coleslaw is a delightful twist on traditional falafel, using roasted sweet potatoes combined with aromatic spices and fresh cilantro. Baked to perfection, these falafels are paired with a tangy, crunchy coleslaw made from shredded onions, carrots, and cabbages marinated in red wine vinegar and sugar. Served on toasted pita bread, this recipe offers a vibrant and wholesome meal perfect for a healthy lunch or dinner.
Ingredients
Scale
Falafel 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
Coleslaw Ingredients
- 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
To Serve
- 4 pieces Pita Bread
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Place whole sweet potatoes on a baking tray and roast them in the preheated oven for 45 minutes. Once done, turn off the oven, allow the potatoes to cool slightly, then peel off the skins.
- Prepare Falafel Mixture: In a food processor, combine the peeled roasted sweet potatoes, 1 cup of all-purpose flour, 1 teaspoon ground coriander, 1 handful of fresh cilantro, 1 tablespoon olive oil, juice of half a lemon, 1 teaspoon ground cumin, and 2 cloves of garlic. Pulse until evenly chopped and forming a cohesive mixture.
- Chill Mixture: Place the falafel mixture in the refrigerator for one hour to firm up, which helps in shaping.
- Reheat Oven: When the hour is almost over, reheat the oven to 400°F (200°C) to prepare for baking the falafels.
- Shape and Bake Falafel: After chilling, shape the mixture into quenelle-shaped balls or small patties using a spoon. Place them on an oiled baking tray and bake in the oven for 8 minutes on each side until golden and cooked through.
- Prepare Coleslaw: Shred the onion, carrot, red cabbage, and green cabbage finely by hand or in a food processor. Transfer these to a bowl.
- Marinate Coleslaw: Add 4 tablespoons of red wine vinegar and 2 tablespoons of caster sugar to the shredded vegetables. Season with salt and ground black pepper to taste. Mix well and refrigerate for one hour to allow flavors to meld.
- Toast Pita Bread: Lightly toast 4 pieces of pita bread until warm and slightly crisp.
- Serve: Plate the baked sweet potato falafel with the marinated coleslaw on top or alongside, served on the toasted pita bread for a complete and satisfying meal.
Notes
- Ensure the sweet potatoes are well roasted and soft before processing to achieve a smooth falafel mixture.
- Chilling the falafel mixture is crucial to help it firm up, preventing it from falling apart during baking.
- You can adjust the seasoning according to taste, adding more cumin or coriander if desired.
- The coleslaw can be made a day ahead to enhance the marinating flavors.
- For a gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 61 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Sweet Potato Falafel, Baked Falafel, Vegetarian Falafel, Middle Eastern Recipe, Healthy Falafel, Coleslaw, Pita Bread
