The Falafels in this recipe can be a bit messy to make, but it’s so worth it. For such a simple dish this is really tasty, and I’m sure kids will love getting their hands dirty! It tastes great served with houmous inside toasted pitta breads, and would work well with tortilla wraps too.
1 large sweet potato (peeled and cut into large chunks)
2 tsp ground cumin
2 garlic cloves (crushed)
2 tsp ground coriander
the juice of 1/2 a lemon
1 cup (100g) plain flour
1 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp golden caster sugar
1 small onion (finely sliced)
1 carrot (grated)
1/2 white cabbage (shredded)
- Heat the oven to 375 degrees F (200 degrees C). Boil the chunks of sweet potato in water for about 10 minutes until they're tender but still holding together. Leave them to cool.
- Meanwhile, to make the coleslaw, stir the vinegar and sugar together in a bowl until the sugar is dissolved. Then toss through the onions, carrot and cabbage and leave for 15 minutes.
- Put the potato, cumin, garlic, coriander, lemon juice and flour into a large bowl. Season and mash until smooth.
- Using a spoon (or your hands), shape the mix into about 20 balls. Place them onto an oiled baking sheet and bake for 15 minutes until the bases are golden brown, then flip and bake for 15 minutes more.
Article by Lindsey Wilson
Lindsey is an attachment parenting, unschooling mummy to a beautiful baby girl. She lives in the north of England, and works part-time as a psychiatric nurse. Her hobbies are reading, cooking and baking, knitting and seeing bands.
Lindsey has written 25 awesome articles for Natural Family Today.
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