Photo by Marc Fosh

We love this recipe by Marc Fosh. Sweet potato falafels with coleslaw and houmous served in a Pitta Bread of course! YUM!
Taken from: (Recipe by Marc Fosh)

Sweet Potatoe Falafels with Coleslaw and Hummus


2 sweet potatoes (about 800g)
120g plain flour
1tsp ground cumin
1tsp ground coriander
2 crushed garlic cloves
1tbsp olive oil
juice of half a lemon
A handful of fresh coriander leaves, chopped

Preheat the oven to 180C.
Roast the sweet potatoes whole until just cooked (about 45 minutes – 1 hour). Turn off the oven, leave the potatoes to cool, then peel.
Place the sweet potato in a bowl and crush to a puree, Gently add the cumin, garlic, ground and fresh coriander, lemon juice and flour. Season well. Leave the mixture in the fridge to firm up for an hour or so. Using a couple of soup spoons dipped in cold water, make the mixture into small patties and put them on an oiled baking tray. Bake in the oven for approximately 8 minutes on each side golden-brown. Serve with coleslaw, houmous & pitta bread


4 tbsp red wine vinegar
2 tbsp caster sugar
1 medium onion
1 large carrot , peeled
150g red cabbage
150g white cabbage
Using the shredding tool, shred the onions, carrots and white & red cabbages.
Place in a large bowl and add the red wine vinegar and caster sugar. Season with salt & pepper and leave to marinate in the fridge for at least 1 hour.

2 tbsp            sesame seeds
200g            cooked chickpeas
1 tsp            paprika
½ lemon, juiced
2            garlic cloves, peeled and roughly chopped
175ml            olive oil

Grind the sesame seeds in the herb chopper.
Place the seeds and the remainder of the ingredients in the large bowl of the food processor and blend to form a rough paste.