Recipe: Sweet Potato Falafel

December 6, 2016


Total Time: 2 hours
Active Time: 15 minutes
Yield: about 18-24 (serves 4-6)



  • 2 medium sweet potatoes

  • 1 cup chickpea/garbanzo bean flour

  • 1 teaspoon chili flakes/red pepper flakes

  • 1/4 teaspoon ground cumin

  • 2-3 cloves of garlic, minced

  • 2 big handfuls of fresh cilantro, chopped

  • 1 tablespoon lemon or lime juice

  • 1-2 tablespoons extra virgin olive oil

  • Sea salt and pepper, to taste


Preheat the oven to 400F degrees.  Scrub the sweet potatoes and stab in them the aid the cooking/heat venting.  Place them on a baking tray in the oven and let them cook for about 45 minutes to 1 hour, or until fork tender.


Allow the potatoes to cool, then peel off the skins.  Put the flesh in a mixing bowl with all of the other ingredients and mash with a fork or potato masher until smooth (no large chunks).  Take a little taste and adjust accordingly.  Maybe it needs more garlic?  More salt?


Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies big time).


Reheat the oven to 400F. Using a couple of soup spoons or a tablespoon scooper, place balls on a parchment lined baking sheet.  Bake in the oven for around 15-25 minutes, until the bases are golden brown.

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