Sweet potato falafel
A tasty way to enjoy falafel without any added oil or flour
baked sweet potato falafel
The sweet potato gives a moist centre to these baked falafel, and 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 baked 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 humms, 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 belnded they can make a great healthy snack for kids too!
how to make spicy baked sweet potato falafel
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.
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Sweet potato falafel
- 2 small sweet potatoes or 1 large one
- 1 can (400g) chickpeas drained and rinsed
- 2 cloves garlic
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- juice of 1/2 lemon
- salt and pepper
- low calorie cooking spray
- A couple of pinches sesame seeds optional- I used about 3g here
- Either bake or microwave the sweet potatoes so that the flesh is soft and fudgy. To microwave, pierce the skin a few times, pop on a microwaveable plate and cook for 5-8 minutes until cooked through. To bake, preheat the oven to 180c. Prick the potatoes a few times with a sharp knife and place them on a baking tray lined with foil. Bake for 40-45 minutes until they are tender throughout.
- Allow the sweet potatoes to cool enough to handle, then scoop out the flesh and put it, along with all the other ingredients (apart from the low caloried cooking spray and sesame seeds) into a food processor, seasoning to taste. Whizz up until completely blended.
- Line a baking tray with baking parchment and spray with cooking spray. Use your hands to shape the mixture into small rounds. Press down gently on each with a fork to flatten slightly and leave its imprint. If you want to use the sesame seeds, sprinkle a couple of pinches over the top now.
- Bake in the oven for 25 minutes until the outsides are firm and the bottoms are crispy.