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  2. Recipes
  3. Sweet potato falafels with coleslaw

Sweet potato falafels with coleslaw

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 4
Makes:

2  sweet potatoes
120 grams plain flour
1 tsp. ground cumin
1 tsp. ground coriander
2 cloves garlic
15 ml olive oil
0.5 juice of lemon
 handful of coriander leaves
 to taste salt
 to taste pepper
4 tbsp. red wine vinegar
2 tbsp. caster sugar
1 medium onion
1 large carrot
150 grams red cabbage
150 grams white cabbage
 to taste salt
 to taste pepper


Instructions

STEP 1/6

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.

STEP 2/6

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.

STEP 3/6

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.

STEP 4/6

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.

STEP 5/6

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.

STEP 6/6

Serve the baked sweet potato falafels with the coleslaw and toasted pitta.


This recipe was prepared using Braun’s IdentityCollection Food processor FP 5150 with its kneading insert, chopping insert and shredding insert.
This recipe can be also prepared by using Braun’s MultiQuickHand blender with its MQ 70 (1.5 l) food processor accessory or Braun’s TributeCollectionKitchen machine KM 3050.
  1. Back to homepage
  2. Recipes
  3. Sweet potato falafels with coleslaw

Sweet potato falafels with coleslaw

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum
Servings:4
Makes:

Ingredients


2  sweet potatoes
120 grams plain flour
1 tsp. ground cumin
1 tsp. ground coriander
2 cloves garlic
15 ml olive oil
0.5 juice of lemon
 handful of coriander leaves
 to taste salt
 to taste pepper
4 tbsp. red wine vinegar
2 tbsp. caster sugar
1 medium onion
1 large carrot
150 grams red cabbage
150 grams white cabbage
 to taste salt
 to taste pepper

Instructions

STEP 1/6

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.

STEP 2/6

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.

STEP 3/6

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.

STEP 4/6

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.

STEP 5/6

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.

STEP 6/6

Serve the baked sweet potato falafels with the coleslaw and toasted pitta.

Notes

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