Sweet potato falafel
A tasty way to enjoy sweet potato falafel without any added oil or flour making them a healthier alternative to the traditional deep fried versions
Photo credit – Chris Terry
Baked sweet potato falafel recipe
These sweet potato falafel are both healthy and delicious. These make a great alternative to the traditional deep-fried version, though these bite-size mouthfuls still carry the classic flavours of cumin, coriander and garlic.
With the filling power of chickpeas, they make a great snack or salad accompaniment. I usually serve them with tabbouleh and hummus.
As a top ten blog recipe, you can also find this recipe on p.129 of my first cookbook, The Slimming Foodie.
Why you will love these sweet potato falafel
- Easy to make: The hard work is all done by the food processor here, so there isn’t any fiddly chopping.
- Versatile: These falafel go with so many other foods! I really enjoy them served with tabbouleh and hummUs, but they will go brilliantly with most salads, with rice, in a buddha bowl, in wraps, or just on their own!
- Keep well: These can be stored in the fridge for up to a week, or in the freezer for 3 months. If you make a big batch then they can make a handy addition to meals for weeks to come.
- Taste great: The sweet potato adds lovely flavour and consistency to these, and as everything is blended they can make a great healthy snack for kids too!
How to make spicy sweet potato falafels
If you want to spice these up them add 1/2 teaspoon of chilli powder, or some finely chopped fresh chilli into the mixture before baking.
So if you want to try an alternative to the traditional deep fried falafels then this falafel recipe sweet potatoes is the perfect choice that’s low in calories.Print