Home > Recipes > Sweet potato falafels
  • 1.5 serves of vegetables per 
  • falafel
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2 medium sweet potatoes
1½ tsp ground cumin
2 cloves garlic, crushed
1½ tsp ground coriander
2 handfuls fresh coriander, chopped
½ lemon, juiced
2 cups chickpea flour
4 tbsp sesame seeds
Pinch of salt

Savvy swaps

You can swap:

Fresh coriander
Fresh parsley



Step 1
Pre-heat oven to 220oC. Line a baking tray with baking paper.

Step 2
Place whole sweet potatoes on the baking tray and roast until tender – approximately 30-40 minutes. Remove from the oven. When cool enough to touch, cut in half and scoop out the flesh.

Step 3
Place the sweet potato flesh, cumin, garlic, ground coriander, fresh coriander, lemon juice and chickpea flour into a large bowl. Season with a pinch of salt and mash until smooth with no large lumps. Place the mix in the freezer for 30 minutes.

Step 4
Shape the cooled mix into 8 rounds using two soup spoons and roll lightly in sesame seeds.

Step 5
Place onto the baking tray and bake in the oven for approximately 15 minutes or until golden.

Serving suggestion: Serve with flat bread, salad and minty yoghurt dip.

Food safety tip: If you are packing for lunch, falafels need to be kept cold so pack an ice brick. 




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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