The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Baked Moroccan-style Falafels with Sweet Potato Wedges, Tamarind Ketchup & Herby Slaw
Have you tried Gosh! Moroccan Falafel yet? You're in for a real treat. Bake 'em till golden, then serve with sweet potato wedges, a crunchy, herby slaw, and a fragrant homemade tamarind ketchup. And the best part: each serving contains all your 5 a day. What a feast!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 18 Moroccan falafels with sweet dates, lemon & parsley (Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
- 1 handful of fresh coriander
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 sweetheart cabbage
- 1 carrot
- 1 unwaxed lime
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tsp tamarind paste (tamarind paste, spirit vinegar, water, salt)
- 1 tsp nigella seeds
- 200g baby tomatoes
- 2 sweet potato
Nutritional Information
Calories: 518
Protein: 9.4g
Carbs: 75g
Fat: 20g
Baked Moroccan-style Falafels with Sweet Potato Wedges, Tamarind Ketchup & Herby Slaw
Have you tried Gosh! Moroccan Falafel yet? You're in for a real treat. Bake 'em till golden, then serve with sweet potato wedges, a crunchy, herby slaw, and a fragrant homemade tamarind ketchup. And the best part: each serving contains all your 5 a day. What a feast!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a large baking tray with parchment paper
- Pull out a small saucepan, a large bowl, a measuring jug & a grater
Get the wedges on
- Cut the sweet potatoes into wedges and place onto the lined baking tray, drizzle with 1 tbsp oil and season with salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Time for tamarind ketchup
- Halve the tomatoes
- Heat the small saucepan with 1 tsp oil on medium heat. Once hot, add half the nigella seeds and cook for 30 secs, then add the tomatoes and cook for a further 2 mins
- Stir in the tamarind, maple syrup, tomato ketchup and 150ml water. Simmer on medium heat for 8-10 mins, until thickened and jammy. Season generously with salt and pepper. Remove from the heat and set aside
Make the slaw
- Zest half the lime, then halve. Coarsely grate the carrot (peel optional). Trim and finely slice the cabbage. Finely chop the coriander
- In the large bowl, combine the yoghurt, the juice from half the lime, three-quarters of the coriander and a pinch of salt and pepper. Add the carrot and cabbage and mix to coat. Taste and season with more lime juice, salt and pepper to taste
Add the falafels
- When the sweet potatoes have 10 mins remaining, sprinkle with the remaining nigella seeds and the lime zest, then move them to one side of the tray and add the falafels. Bake for 5-7 mins / air fryer 5-6 mins, until warmed through
Plate up
- Serve the falafels onto plates, with the sweet potato wedges, slaw and a dollop of tamarind ketchup alongside
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