Imagine this: crispy on the outside, soft on the inside, and packed with flavor that makes your taste buds do a happy dance. Sweet potato falafel is the ultimate upgrade to your snack game. It’s not just falafel—it’s falafel with a sweet, earthy twist that makes you wonder why you ever settled for the plain stuff.
Whether you’re a meal prep pro, a snack enthusiast, or just someone who loves food that tastes good and feels good, this recipe is your new best friend. And no, you don’t need to be a chef to pull this off. Ready to level up?
Let’s go.
What Makes This Recipe So Good
Sweet potato falafel combines the best of both worlds: the classic savory, herby flavor of traditional falafel and the natural sweetness of sweet potatoes. The result? A snack that’s nutrient-dense, flavor-packed, and ridiculously easy to make.
Plus, it’s gluten-free, vegan, and perfect for anyone looking to add more plant-based goodness to their diet. Oh, and did we mention it’s crispy? Because it’s crispy.
And crispy = happiness.
Ingredients
Here’s what you’ll need to make these little bites of joy:
- 2 medium sweet potatoes (about 500g)
- 1 can (400g) chickpeas, drained and rinsed
- 1 small red onion, roughly chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional, for a kick)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tbsp chickpea flour (or any flour of choice)
- Salt and pepper to taste
- Olive oil for frying or baking
Step-by-Step Instructions
Follow these steps, and you’ll have falafel that’s so good, you’ll want to brag about it on Instagram. (No pressure.)
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Poke holes in the sweet potatoes with a fork, then bake for 45-50 minutes until tender. Let them cool, then peel off the skin.
- Blend the base: In a food processor, combine the roasted sweet potatoes, chickpeas, red onion, garlic, cumin, coriander, smoked paprika, chili powder (if using), parsley, cilantro, and a pinch of salt and pepper.
Pulse until the mixture is combined but still slightly chunky.
- Add the flour: Transfer the mixture to a bowl and stir in the chickpea flour. This helps bind everything together. If the mixture feels too wet, add another tablespoon of flour.
- Shape the falafel: Scoop out about 2 tablespoons of the mixture and roll it into a ball.
Flatten slightly to form a patty. Repeat with the rest of the mixture.
- Cook your falafel: Heat a thin layer of olive oil in a skillet over medium heat. Fry the falafel for 3-4 minutes on each side until golden brown.
Alternatively, bake them at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- Serve and enjoy: Pair with hummus, tahini sauce, or your favorite dip. Or just eat them straight out of the pan—we won’t judge.
Storage Instructions
Got leftovers? (Unlikely, but let’s pretend.) Store cooked falafel in an airtight container in the fridge for up to 4 days. To reheat, pop them in the oven at 350°F (175°C) for 10 minutes or until warmed through.
You can also freeze uncooked falafel patties for up to 3 months. Just thaw and cook as usual when you’re ready to eat.
Benefits of the Recipe
Sweet potato falafel isn’t just delicious—it’s also a nutritional powerhouse. Sweet potatoes are loaded with vitamin A, which is great for your skin and immune system.
Chickpeas bring plant-based protein and fiber to the table, keeping you full and satisfied. Plus, the herbs and spices add antioxidants and anti-inflammatory benefits. It’s basically a health food disguised as a snack.
Win-win.
Common Mistakes to Avoid
Even the best recipes can go sideways if you’re not careful. Here’s what to watch out for:
- Over-blending the mixture: You want it chunky, not smooth. Over-processing can make the falafel dense and mushy.
- Skipping the flour: Without it, your falafel might fall apart during cooking.
Don’t risk it.
- Using cold sweet potatoes: Let them cool, but not too much. Warm sweet potatoes are easier to work with.
- Overcrowding the pan: Give your falafel space to crisp up. Otherwise, you’ll end up with soggy patties.
Alternatives
Feel like mixing it up?
Here are some fun swaps:
- Swap the sweet potato: Try butternut squash or pumpkin for a similar texture and flavor.
- Change the herbs: Not a fan of cilantro? Use mint or dill instead.
- Go gluten-free: Stick with chickpea flour or use almond flour for a nutty twist.
- Air fryer option: Skip the oil and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
FAQ
Can I use canned sweet potatoes?
Technically, yes, but fresh roasted sweet potatoes taste way better and have a better texture. IMO, it’s worth the extra effort.
Can I make these ahead of time?
Absolutely!
Prep the mixture and shape the falafel the night before. Store them in the fridge, then cook when ready.
Why are my falafel falling apart?
Your mixture might be too wet. Add a bit more flour to help bind it.
Also, make sure your oil is hot enough before frying.
Can I bake instead of fry?
Yes, baking works great! Just brush the falafel with a little oil to help them crisp up in the oven.
What’s the best dip for sweet potato falafel?
Tahini sauce, hummus, or even a spicy yogurt dip are all fantastic options. Or go wild and try them with guacamole.
Final Thoughts
Sweet potato falafel is the kind of recipe that makes you feel like a kitchen genius.
It’s easy, versatile, and so delicious that you’ll want to make it on repeat. Whether you’re meal prepping, hosting a party, or just craving something tasty, this recipe has your back. So, what are you waiting for?
Get cooking, and prepare to impress yourself (and everyone else).