Sweet potato falafels with coleslaw (Marc Fosh)

Sweet potato falafels with coleslaw (Marc Fosh)

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  • Serves: Up to 4 people

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Sweet potato falafels with coleslawMarc Fosh's sweet potato falafels with coleslaw

Serves: 4


1. Heat the oven to 200ºC and roast the sweet potatoes whole for 45 minutes. Turn off the oven, leave the potatoes to cool and then peel.

2. Place the sweet potato into the Braun Multiquick compact kitchen machine with its chopping blades and blend with the cumin, garlic, both ground and fresh coriander, lemon juice and flour. Leave the mixture in the fridge to firm up for an hour.

3. After an hour, spoon the sweet potato mixture into patties. Place them on an oiled baking tray and bake in the oven for 8 minutes on each side.

4. For the coleslaw, use the shredding tool and the Braun Multiquick Compact Kitchen Machine to shred the onions, carrots and both white and red cabbages.

5. 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.

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


Marc Fosh’s tip

If you’re struggling to find healthy food that kids will love, look no further. Whether made in large quantities or just as a small snack, this is always a hit at my children’s birthday parties.

This recipe uses the Braun Multiquick with its compact kitchen machine and both chopping blades and fine shredding accessories.


Falafel ingredients

• 2 sweet potatoes (about 800g)
• 120g plain flour
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 2 crushed garlic cloves
• 1 tablespoon of olive oil
• Juice of half a lemon
• A handful of fresh coriander leaves, chopped
• Salt and pepper to taste

Coleslaw ingredients

• 4 tablespoons of red wine vinegar
• 2 tablespoons of caster sugar
• 1 medium onion
• 1 large carrot, peeled
• 150g red cabbage
• 150g white cabbage
• Salt and pepper to taste

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