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Heat the oven to 200ºC and roast the whole sweet potatoes for 45 minutes. Turn off the oven, leave the potatoes to cool and then peel.
To get easy and perfect results, first chop all falafel ingredients, except flour and olive oil, by using Braun’s IdentityCollection Food processor FP 5150 with its chopping blade. Then insert the kneading hook, add flour and select the smart kneading program. While the motor is running, add oil through the filling tube to create a smooth dough. Let the food processor take care of the rest and just come back when it’s done. Leave the mixture in the fridge to firm up for an hour.
After an hour, spoon the falafel mixture into patties. Place them on an oiled baking tray and bake in the oven for 8 minutes on each side.
For the coleslaw, attach the shredding insert to shred one after the other: the onions, carrots and both white and red cabbages. Use a low till medium speed to have even pieces.
Place the coleslaw mixture in a bowl and add the red wine vinegar and caster sugar. Season the coleslaw with salt and pepper and leave to marinate in the fridge for an hour.
Serve the baked sweet potato falafels with the coleslaw and toasted pitta.
Heat the oven to 200ºC and roast the whole sweet potatoes for 45 minutes. Turn off the oven, leave the potatoes to cool and then peel.
To get easy and perfect results, first chop all falafel ingredients, except flour and olive oil, by using Braun’s IdentityCollection Food processor FP 5150 with its chopping blade. Then insert the kneading hook, add flour and select the smart kneading program. While the motor is running, add oil through the filling tube to create a smooth dough. Let the food processor take care of the rest and just come back when it’s done. Leave the mixture in the fridge to firm up for an hour.
After an hour, spoon the falafel mixture into patties. Place them on an oiled baking tray and bake in the oven for 8 minutes on each side.
For the coleslaw, attach the shredding insert to shred one after the other: the onions, carrots and both white and red cabbages. Use a low till medium speed to have even pieces.
Place the coleslaw mixture in a bowl and add the red wine vinegar and caster sugar. Season the coleslaw with salt and pepper and leave to marinate in the fridge for an hour.
Serve the baked sweet potato falafels with the coleslaw and toasted pitta.
