If you’re looking for a delicious meat-free meal that’s packed with flavour, these homemade sweet potato falafels are a great place to start. Crisp on the outside, soft in the middle and full of warming spices, they’re perfect served in pittas, wraps, salads or lunchboxes.
This recipe has been inspired by the fantastic work of Cooking Good, who share practical recipes to help people cook healthy, affordable meals from scratch. We’ve created our own version using simple ingredients that are easy to find and budget-friendly.
Ingredients
For the falafels
- 1 medium sweet potato (around 300g)
- 400g tin chickpeas, drained and rinsed
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- Small handful of fresh parsley or coriander, chopped
- 2 tbsp plain flour (or gram flour)
- Salt and black pepper
- 1 tbsp olive oil (for baking)
To serve
- Wholemeal pittas or wraps
- Mixed salad leaves
- Sliced cucumber
- Cherry tomatoes
- Hummus
- Natural yoghurt or a dairy-free alternative (optional)
Method
- Preheat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
- Pierce the sweet potato with a fork and bake for around 35–40 minutes until soft. Leave to cool slightly, then scoop out the flesh.
- Place the sweet potato, chickpeas, onion, garlic, spices, herbs and flour into a food processor. Pulse until the mixture comes together but still has a little texture. Season well with salt and pepper.
- Shape the mixture into 12 small falafels or 8 larger patties. If the mixture feels too soft, chill it in the fridge for 20 minutes before shaping.
- Arrange the falafels on the prepared baking tray, lightly brush or drizzle with olive oil and bake for 15 minutes. Carefully turn them over and bake for another 10–15 minutes until golden and crisp.
- Serve warm in wholemeal pittas with salad, cucumber, tomatoes and a generous spoonful of hummus. They’re equally delicious alongside a colourful salad or as part of a sharing platter.
Top Tip
These falafels freeze brilliantly. Once cooked and cooled, freeze them in an airtight container for up to three months. Reheat straight from frozen in the oven or air fryer for a quick and easy lunch.
Why We Love This Recipe
Sweet potatoes are naturally rich in fibre, vitamin A and vitamin C, while chickpeas provide plant-based protein to help keep you feeling fuller for longer. Baking rather than frying makes these falafels a lighter option without compromising on flavour.
Recipe inspiration: We’d like to thank Cooking Good for inspiring this recipe. Visit their website for more practical cooking ideas and community food projects that encourage healthy, affordable eating.