How To Make Sweet Potato Falafels with Coleslaw
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Serves:
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup flour
- Vegetable oil, for frying
- For the coleslaw:
- 2 cups shredded cabbage
- 1 carrot, grated
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C). Place the sweet potato cubes on a baking sheet and roast for 20 minutes or until tender. Remove from the oven and let cool slightly.
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In a food processor, combine the roasted sweet potatoes, chickpeas, parsley, garlic, cumin, coriander, salt, and black pepper. Pulse until well combined, but still slightly chunky.
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Transfer the mixture to a bowl and stir in the flour until the mixture holds together.
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Heat vegetable oil in a large skillet over medium heat. Shape the sweet potato mixture into small patties and fry until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
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In a separate bowl, combine shredded cabbage and grated carrot for the coleslaw. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated.
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Serve the sweet potato falafels warm with the coleslaw on the side.
Nutrition
- Calories : 284kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 517mg
- Total Carbohydrates : 47g
- Dietary Fiber : 9g
- Sugar : 9g
- Protein : 8g
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