Sweet Potato Falafel

Traditional falafel recipes using dried chickpeas can be time-consuming. Soaking the beans and removing the shells is not ideal for those with a busy lifestyle. This recipe for falafel contains few ingredients which ​cut down on preparation time. It's perfect for those who want an easier version of falafel.


1 (15-ounce) can chickpeas (drained)

1 tablespoon garlic (minced)

1 medium onion (finely chopped)

2 tablespoons fresh parsley (finely chopped)

1 teaspoon coriander

3/4 teaspoon cumin

1/2 teaspoon salt

Pepper (to taste)

2 tablespoons flour

3 cups canola or vegetable oil (or amount needed for frying)

Steps to Make It

Gather ingredients.

Easy falafal ingredients

Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) in a medium bowl. Add flour and combine well.

Combine falafel ingredients in bowl

Mash chickpeas, making sure to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Mash chickpeas in bowl

Form the mixture into small balls, about the size of a ping-pong ball. Slightly flatten.

Form chickpea mixture into small balls

Fry in 2 inches of oil at 350 F until golden brown (2 to 5 minutes).

Fry falafel chickpea balls

Serve falafel by itself, or with hot pita bread with veggies, or tahini sauce.

This recipe for sweet potato falafel is a win-win situation. Sweet potatoes are not only reasonably priced and readily available, but they also have a more interesting flavor than the white potato and are good for you.

Falafel is a Middle Eastern food that's made of highly spiced ground chickpeas that are formed into balls or slightly flattened croquettes and deep-fried.

This recipe combines ground chickpeas with mashed sweet potatoes for extra flavor and the falafel are baked instead of fried for a lighter calorie load.

Typically, falafel ​is tucked into a sliced pita to be eaten sandwich-style, but they also can be eaten as an appetizer with garlic yogurt sauce, toum, and tahini sauce. Or serve them warm with a thin slice of cucumber on top, held together with a toothpick.


2 medium sweet potatoes

2 tablespoons all-purpose flour

1 (14-ounce) can chickpeas (rinsed and drained)

1 large yellow onion (finely diced)

2 tablespoons garlic (minced)

2 teaspoons fresh parsley (chopped)

1 teaspoon cumin

1 1/2 teaspoons ground coriander

2 tablespoons lemon juice

1/2 teaspoon salt

Sesame seeds

Steps to Make It

Gather the ingredients.

Heat oven to 425 F.

Bake sweet potatoes for one hour or until they can be pierced easily with a fork. Alternatively, you can microwave the sweet potatoes (usually 20 minutes for two large sweet potatoes, depending on your microwave). Allow sweet potatoes to cool completely. Once cooled, peel off skins and discard.

Place cooled sweet potatoes in a large bowl and mash with a fork. Add flour, chickpeas, onion, garlic, parsley, cumin, coriander, lemon juice, and salt. Continue to mash with a fork until well combined and smooth in consistency. Alternatively, pulse all of the ingredients in a food processor for quick mashing.

Using your hands, a melon baller, cookie scoop, or tablespoon, form mixture into small balls and place them 2 inches apart on a baking sheet that has been sprayed with cooking spray. Sprinkle with the desired amount of sesame seeds. Chill falafel balls in the refrigerator about 45 minutes.

Heat oven to 375 F. Remove the chilled falafel balls from the refrigerator and bake for about 10 to 12 minutes or until golden and crispy.

If you choose to flatten the balls with a fork for a small falafel patty, bake them for about 8 to 10 minutes.

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