Sweet Potato Falafel

Using wholemeal varieties of bread such as pitta are a great way to add fibre to your diet. Diets high in fibre have been shown to help reduce the risk of disease and help to control blood sugar levels.

Serves 2
per serving

10 Mins

45 Mins


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For the falafel

3 sweet potatoes (350g)
Plain flour (50g)
1 clove garlic, minced  (6g)
Fresh coriander, chopped  (1g)
1 tsp ground cumin  (3g)
1 tsp ground coriander (3g)
1 tbsp lemon juice (15ml)
Pinch of salt
Pinch of ground black pepper

For the coleslaw

1 small onion, finely chopped (75g)
1 medium carrot, grated (100g)
1/4 medium red cabbage, finely shredded (100g)
1 tbsp lemon juice (15ml)
1 tbsp extra virgin olive oil (15ml)
Pinch of salt
Pinch of ground black pepper

For the pitta

2 large wholemeal pitta breads (150g)
2 tbsp reduced-fat hummus (50g)


  1. Preheat the oven to 180°C.
  2. Pierce the sweet potato’s skin and cook in the microwave for 10 minutes until tender. Once cooked, remove the potato from the microwave and leave to cool.
  3. Half the cooked potato and scoop out the flesh into a medium-sized bowl. Add the cumin, garlic, ground and fresh coriander, lemon juice and flour. Season with salt and pepper then mash together until smooth.
  4. Take 1 tablespoon of the mixture and roll into a ball shape. Repeat this with the remaining mixture until you have about 10 balls.
  5. Line a baking sheet with greaseproof paper. Place the falafel on the sheet and cook in the oven for 15 minutes, then turn the balls over and cook for a further 15 minutes until browned all over.
  6. Whilst the falafel are cooking, prepare the coleslaw by adding the onion, carrot, cabbage, lemon juice and olive oil to a medium-sized bowl and combining well. Season the coleslaw with a little salt and black pepper.
  7. Toast the pitta bread then cut down one side to form a pocket. Spread hummus on the inside of the pitta then fill each one with coleslaw and five of the falafel.

Nutritional information per serving

540kCal, 2286kJ

© The Vegetarian Society