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Home > Recipes > Sweet potato falafels

Sweet potato falafels

Image of three sweet potato falafels on a large plate with minty yoghurt dip and a knife and fork
(0)
Preparation time: 15 minutes
Cooking time: 60 minutes
Serves: 8
Vegetarian
,
Gluten free
,
Dairy free
,
Nut free
Image of three sweet potato falafels on a large plate with minty yoghurt dip and a knife and fork
  • 1.5 serves of vegetables per 
  • falafel
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Ingredients

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

Tips

  • With sweet potato and chickpea flour this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Sweet potato provides beta carotene. Beta carotene is important for normal vision. 
  • Seeds can provide valuable essential fatty acids and vitamin E. Vitamin E is important for children’s growth and development.

  • You can juice the leftover lemon and freeze for later use. 
  • Brush the sweet potato skins with olive oil and rebake to make ‘chips’.  
  • Leftovers can be frozen or are delicious in a wrap or roll. 

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ sweet potatoes to save money. 
  • Bottled lemon juice can be used to save time and money. 
  • Spices last a long time in the pantry. As you only need a small amount in recipes, they are an inexpensive way to add flavour. 

Method

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. 

Tips

  • With sweet potato and chickpea flour this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 
  • Sweet potato provides beta carotene. Beta carotene is important for normal vision. 
  • Seeds can provide valuable essential fatty acids and vitamin E. Vitamin E is important for children’s growth and development.

  • You can juice the leftover lemon and freeze for later use. 
  • Brush the sweet potato skins with olive oil and rebake to make ‘chips’.  
  • Leftovers can be frozen or are delicious in a wrap or roll. 

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ sweet potatoes to save money. 
  • Bottled lemon juice can be used to save time and money. 
  • Spices last a long time in the pantry. As you only need a small amount in recipes, they are an inexpensive way to add flavour. 

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