July 2nd, 2025
Recipes
Baked Sweet Potato Falafel
Valentina P
- Difficulty
•
- Time 45"
Baked Sweet Potato Falafels — made with sweet potato, chickpeas, chickpea flour, sun-dried tomatoes, and warming spices. They're a delicious alternative to classic chickpea falafels. You could also make few larger patties here to use as epic veggie burgers.
How To MakeDiet Type: Plant-based
Shopping List
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For the Falafels
- 1 (15 ounce) can chickpeas, drained & rinsed
- 1 large sweet potato (Note 1)
- 3/4 cup chickpea flour (we use this one)
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 2 garlic cloves, sliced
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1 teaspoon cardamom
- 1/2 teaspoon salt
- small handful fresh cilantro (optional) For Serving (Optional)
- Tahini Sauce
Instructions
- Step 1: Bake, steam, or microwave the sweet potato until the flesh is fork tender (check out the microwave option instructions here). Once cooked, remove the skin and mash the flesh. We need 1.5 cups of mashed sweet potato for the falafels. Save any leftover sweet potato for later meals.
- Step 2: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet.
- Step 3: Combine the mashed sweet potato, chickpeas, chickpea flour, salt, garlic, cilantro, and dried spices in a food processor until a dough-like consistency forms. Fold in the sun-dried tomatoes.
- Step 4: Form the falafels into small balls, each about the size of a golf ball. Place on the baking sheet. Gently tap down the top of the falafels to flatten to 1 inch tall.
- Step 5: Bake for 30 minutes, flipping over halfway through cooking time. Before flipping the falafels, let them sit out of the oven for a few minutes. If you try to flip them right away, they have a higher tendency to stick to the foil. The falafels will be fully cooked and ready when they have dried out slightly and are firm to the touch.
- Serve: Enjoy with tahini sauce.
Recipe Notes
Note 1: Every 1 large sweet potato should be about 10 ounces cooked and should yield 1.5 cups mashed.
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What you should eat next
Baked Sweet Potato Falafel
PT45M 1 (15 ounce) can chickpeas, drained & rinsed 1 large sweet potato (Note 1) 3/4 cup chickpea flour (we use this one) 1/2 cup oil-packed sun-dried tomatoes, chopped 2 garlic cloves, sliced 1 tablespoon cumin 2 teaspoons coriander 1 teaspoon cardamom 1/2 teaspoon salt small handful fresh cilantro (optional) Tahini Sauce Gluten Free Vegan 4 Servings
Ingredients:
