Sweet Potato Falafel

Sweet Potato Falafel


40 minutes





Low Fat, Nut Free, Vegetarian, Vegan, Dairy Free, Atkins, Diabetic

Making this recipe


240g of drained chickpeas
1 large sweet potato
2 cloves of garlic, crushed
2 tbsp fresh coriander, chopped
½ tsp ground cardamom
1 ½ tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
2 tbsp extra virgin olive oil
1 tbsp salt
2 tbsp flour

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The perfect picnic snack, sweet potato falafel!

Step 1:
Peel and chop the sweet potato into chunks. Boil for 8-10 minutes or until soft.

Step 2:
In a blender or food processor, combine all of the ingredients except for the flour.

Step 3:
Once smoothly blended, transfer from the blender to a mixing bowl.

Step 4:
Add the flour and mix until well combined.

Step 5:
The mixture should be soft, malleable and easy to roll. If it’s too soft, add a little more flour.

Step 6:
Take a teaspoon of the mixture and roll it into a small ball. Continue this step until the mixture is finished.

Step 7:
Place the falafels on a lightly oiled baking tray. Bake at 200 degrees for 25-30 minutes or until golden brown. Alternatively, you can also fry the falafels on medium heat until golden brown.

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