Vegan Falafel & Sweet Potato Noodle Salad With Kale Pesto Vegan recipe

Vegan Spiralized Sweet Potato Noodles With Kale Pesto & Falafel

Prep 15 mins
Cook 10 mins
Serves 4

Winter food doesn’t always have to be hearty. Using a spiralizer you can create this fresh, tasty and vegan recipe in under 30 minutes. If you’re looking for something lighter during the colder months, this falafel and kale pesto recipe will still fill you up!

Middle Eastern Falafels Find out more


1 pack of Cauldron Middle Eastern Falafels
1 tbsp coconut oil
2 large sweet potatoes, spiralized
150 g kale
5 walnuts
2 tbsp hemp seeds
1 clove of garlic
3 tbsp extra virgin olive oil
2 tbsp lemon juice
¼ tsp salt
¼ tsp black pepper
1 tbsp crushed walnuts


  1. Place a frying pan on a medium heat and add the coconut oil. Place the spiralized sweet potato and the falafels in the pan and cook for 8-10 minutes, or until the sweet potato has softened.
  2. Meanwhile, to make the kale pesto, place the kale, walnuts, 1 tbsp hemp seeds, garlic, extra virgin olive oil, lemon juice, salt and pepper in to a food processor and blitz until smooth.
  3. Mix the pesto in with the sweet potato and falafel. Serve immediately with a scatter of hemp seeds and crushed walnuts.