Sweet Potato Falafels

15 September 2017 | Recipes
sweet potato falfels

I’ve found a couple of really great falafel brands in the supermarket that are only full of the good stuff, so I have to admit it’s not often that I take the time to make them myself (unless I’m catering a retreat).

These however are worth the effort (and to be honest with you it wasn’t event than much effort).

I served these at a Middle Eastern potluck dinner with herb-rich tabouli, hummus, beetroot dip, olives and fresh Lebanese bread. All of the yum!

I fried these in coconut oil and then oven baked them to get a nice coating, but if you want to just throw them straight in the oven that will work too!

Sweet Potato Falafels


  • 1 kg sweet potato, peeled & chopped
  • 1 cup besan flour (chickpea)
  • 1 teaspoon cumin
  • 1 cup parsley leaves
  • 1 cup mint leaves
  • 2 small cloves garlic, crushed
  • 1/4 cup lemon juice
  • salt and pepper to season
  • coconut oil, for frying.


  1. Preheat oven to 200ºC. Line a baking tray with baking paper.
  2. Place sweet potato on prepared tray and drizzle in oil. Bake for 35-40 minutes or until tender and golden. Cool slightly.
  3. Place sweet potato, flour, cumin, herbs, garlic and lemon juice in the food processor. Process until mixture comes together. It will form into a dough-like ball.
  4. Roll mixture into tablespoon sized balls and refrigerate for at least 30 minutes.
  5. Heat enough coconut oil in a frying pan to shallow fry (about 1cm deep). Shallow fry falafels, turning occasionally until golden. Drain really well on paper towel.
  6. Transfer to baking paper lined oven and bake in a 160ºC oven for 15 minutes or until warmed through.


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