Sweet potato falafel bowl

Sweet potato falafel bowl with chickpeas, couscous, red cabbage and a tahini and lemon dressing – hearty, aromatic and everyday-friendly, made from simple ingredients.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 650 kcal per serving
• Protein: 20 g
• Fat: 25 g
• Carbs: 100 g

Ingredients

• 200 g sweet potato
• 200 g chickpeas
• 100 g couscous
• 2 tbsp tahini
• 1 unwaxed lemon
• 100 g red cabbage

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife · sieve

1. Peel the sweet potato, cut into pieces and cook in salted water until soft. Then drain well.
2. Roughly mash the chickpeas and sweet potato, season with cumin and salt and mix until you can shape it. With damp hands, shape into small patties.
3. Place the falafel on a baking tray greased with olive oil and bake in the oven at 200 °C (180 °C fan) for 20–25 min until golden brown on the outside.
4. Meanwhile, pour boiling salted water over the couscous, leave to swell for 5–10 min and then fluff up with a fork. Finely shred the red cabbage.
5. Stir the tahini with lemon juice and a little warm water into a creamy dressing. Season with salt if needed.
6. To serve, arrange the couscous, red cabbage and falafel in bowls and spoon the tahini dressing over the top.

Good to know

A bowl like this makes a proper meal without much effort and still brings freshness to the plate. Soft, crispy, creamy – exactly the kind of food you'll happily cook again.

Swaps

Couscous → quinoa (also provides protein and fibre). Tahini → almond butter (provides vitamin E; contains tree nuts). Sweet potato → squash (similarly mild, with beta-carotene). Red cabbage → white cabbage (milder flavour, also provides fibre).

Allergens

Contains sesame and gluten (couscous). Well suited to children if the falafel are baked soft and mildly seasoned; in pregnancy, fine as long as all the ingredients are fresh and prepared with good kitchen hygiene.

Dairy-free recipes