Sweet potato falafels with coleslaw

Healthy sweet potato recipe for 4 people, takes only 50 mins; recipe has sweet potato, cumin, garlic clove, coriander, coriander, lemon, gram flour, olive oil, pitta bread, hummus, red wine vinegar, golden caster sugar, onion, carrot and red cabbage.

Sweet potato falafels with coleslaw

Sweet potato falafels with coleslaw

Recipe by Chef Soomro Course: Healthy sweet potato


Prep time

20 mins


  • Cumin: 1 tsp ground cumin
  • Coriander: 2 tsp ground coriander
  • Garlic Clove: 2 garlic cloves, chopped
  • Olive Oil: 1 tbsp olive oil
  • Onion: 1 small onion, finely sliced
  • Carrot: 1 medium carrot, grated
  • Lemon: juice 1/2 lemon
  • Red Cabbage: 1/4 each white and red cabbage, shredded
  • Sweet Potato: 1 large or 2 small sweet potatoes, about 700g/1lb 9oz in total
  • Hummus: 4 tbsp reduced-fat hummus
  • Pitta Bread: 4 wholemeal pitta breads
  • Golden Caster Sugar: 1 tbsp golden caster sugar
  • Red Wine Vinegar: 2 tbsp red wine vinegar
  • Gram Flour: 100g plain or gram flour


  1. Heat oven to 200C/180C fan/gas 6. Microwave sweet potato whole for 8-10 mins until tender. Leave to cool a little, then peel. Put the potato, cumin, garlic, ground and fresh coriander, lemon juice and flour into a large bowl. Season, then mash until smooth. Using a tablespoon, shape mix and into 20 balls. Put on an oiled baking sheet, bake for around 15 mins until the bases are golden brown, then flip over and bake for 15 mins more until brown all over.
  2. Meanwhile, stir the vinegar and sugar together in a large bowl until the sugar has dissolved, toss through the onion, carrot and cabbage, then leave to marinate for 15 mins. To serve, toast the pittas, then split. Fill with salad, a dollop of hummus and the falafels.