sweet potato falafel

Sweet Potato Falafel with Red Coleslaw

Falafel made with sweet potato and chickpea flour, served with red coleslaw and a creamy tahin sauce.

Ingredients for 2 portions:

1 Sweet potato, about 350 g

1 Generous hand full of parsley leaves

1 Red chili

1 Clove garlic

1/4 Teaspoon each of cumin seeds or ground cumin, cayenne pepper, ground coriander

1 Teaspoon each of smoked paprika and turmeric

100 g Chickpea flour

20 g Bread crumbs

1 Tablespoon Olive oil

200 g Red cabbage

3 Tablespoons Unsweetened soy yoghurt

1 Tablespoon Tahin

Juice of 1/2 lemon

2 Tablespoons Sesame seeds

Salt & Pepper

Total time: 30 minutes

Prick the skin of the sweet potatoes a few times, then cook it in the microwave for about 8 minutes to soften it. Peel the garlic clove, deseed the chili and chop roughly. Combine garlic, chili, parsley, oil and spices and blend until the consistence is paste-like. Combine with chickpea flour, bread crumbs, 1/2 teaspoon of salt and a dash of pepper in a medium-sized bowl. Preheat the oven to 175° Celsius (350° Fahrenheit).Cut the sweet potato in half, remove the inside with a spoon and add to the mixture. Mash everything together and form 8 patties. Cover in sesame seeds and bake the falafels for 20 minutes. In the meantime, chop the cabbage finely. Mix the soy yoghurt with thin and lemon juice, add salt and pepper to taste and mix with the cabbage. Serve the falafel with coleslaw on the side or on a bun.

Sweet potato falafel with red coleslaw
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
470 calories
67 g
0 g
16 g
19 g
2 g
313 g
1599 g
15 g
0 g
13 g
Nutrition Facts
Serving Size
313g
Servings
2
Amount Per Serving
Calories 470
Calories from Fat 135
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 1599mg
67%
Total Carbohydrates 67g
22%
Dietary Fiber 13g
52%
Sugars 15g
Protein 19g
Vitamin A
226%
Vitamin C
173%
Calcium
22%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Sweet potato, about 350 g
  2. 1 Generous hand full of parsley leaves
  3. 1 Red chili
  4. 1 Clove garlic
  5. 1/4 Teaspoon each of cumin seeds or ground cumin, cayenne pepper, ground coriander
  6. 1 Teaspoon each of smoked paprika and turmeric
  7. 100 g Chickpea flour
  8. 20 g Bread crumbs
  9. 1 Tablespoon Olive oil
  10. 200 g Red cabbage
  11. 3 Tablespoons Unsweetened soy yoghurt
  12. 1 Tablespoon Tahin
  13. Juice of 1/2 lemon
  14. 2 Tablespoons Sesame seeds
  15. Salt & Pepper
Instructions
  1. Prick the skin of the sweet potatoes a few times, then cook it in the microwave for about 8 minutes to soften it.
  2. Peel the garlic clove, deseed the chili and chop roughly.
  3. Combine garlic, chili, parsley, oil and spices and blend until the consistence is paste-like.
  4. Combine with chickpea flour, bread crumbs, 1/2 teaspoon of salt and a dash of pepper in a medium-sized bowl.
  5. Preheat the oven to 175° Celsius (350° Fahrenheit).
  6. Cut the sweet potato in half, remove the inside with a spoon and add to the mixture.
  7. Mash everything together and form 8 patties.
  8. Cover in sesame seeds and bake the falafels for 20 minutes. In the meantime, chop the cabbage finely.
  9. Mix the soy yoghurt with thin and lemon juice, add salt and pepper to taste and mix with the cabbage.
  10. Serve the falafel with coleslaw on the side or on a bun.
beta
calories
470
fat
16g
protein
19g
carbs
67g
more
Von Vegan http://www.vonvegan.com/

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