Photo by Marc Fosh

We love this recipe by Marc Fosh. Sweet potato falafels with coleslaw and hummus served in a Pita Bread of course! YUMMY!

Taken from: (Recipe by Marc Fosh)

Sweet Potato 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 whole sweet potatoes until it’s cooked (about 45 minutes – 1 hour). Turn off the oven, leave the potatoes to cool and 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 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 about 8 minutes on each side golden-brown. Serve with coleslaw, hummus & pita 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, white and red cabbages.

Place in a large bowl and add the red wine vinegar and caster sugar. Season it with salt and pepper. 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 make a rough paste.