Baked Sweet Potato FalafelI tried sweet potato falafel not too long ago when I visited Deliciously Ella‘s Mae Deli in London, and I was instantly smitten. I love falafel. I love sweet potato. It’s pure genius to put the two together. I finally got around to experimenting making them in my own kitchen and what came of it was positively glorious! I could not have been happier, and I’m so pleased I have leftovers for tomorrow’s lunch, so I can enjoy these beauties all over again.

Baked Sweet Potato Falafel

Baked Sweet Potato Falafel
Serves 4
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  1. 1 large (or 3 small) sweet potato
  2. 2 cans organic chickpeas, drained and rinsed
  3. 2 tbsp wholewheat flour
  4. 1 large garlic clove, minced
  5. 1 tsp salt
  6. 1 tsp cumin
  7. 1 tsp ground coriander
  8. 1/4 cup parsley, chopped finely
  9. hummus
  10. whole grain wraps
Tahini Sauce
  1. 2 tbsp tahini
  2. 2 tbsp water
  3. 1 tbsp lemon juice
  4. salt
  1. Either roast the potatoes in the oven until soft (around 1 hour), or place on a microwave safe pate, pierce several times with a fork, cover in cling film, and microwave for 5-7 minutes, until soft. Cut cooked potatoes in half and scoop out the flesh. Place the scooped potato in a bowl and mash with a fork.
  2. Preheat the oven to 200C/400F/gas 6.
  3. Put the chickpeas in a food processor and pulse until very finely chopped but still maintains some fine texture. You do not want a paste.
  4. Add the chickpeas to the sweet potato, along with 1 tbsp flour, garlic, the herbs and spices. Mix well. Add a little bit more flour if the mixture doesn't feel like it would hold together well.
  5. Place the bowl in the fridge to firm up for at least an hour.
  6. Using your hands, form small falafels and place on a lightly greased baking tray, leaving a small amount of space between each. Bake for 15 minutes on each side.
  7. To make the tahini sauce, place all ingredients in a bowl and whisk until blended. If too thick, add a little more water. If too thin, add a little more tahini. Taste and season.
  8. Place a wrap on a plate. Put a large dollop of hummus in the centre and spread it around with a spoon. Add some salad if you like. Place 3-4 falafel in the centre of the wrap. Drizzle with tahini sauce. Roll up the wrap like a burrito.
  1. These are good eaten both warm or room temperature.
  2. Serve with salad and fresh vegetables.
The Pescetonian