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These Spicy Sweet Potato Falafel are healthy and delicious! This recipe is naturally vegan and gluten-free and is perfect for meal prep! Make some at the beginning of the week to have healthy lunches for days. You can enjoy these falafel on their own, on top of bowls or salads.
I’ve always been a big fan of traditional-flavoured Oven Baked Falafel and Air Fryer Falafel. And I’ve always been a big fan of sweet potatoes. So let me tell you that I’ve become a little obsessed with this sweet potato falafel recipe. This is my go-to lunch these days.
These spicy sweet potato falafel are perfect to make on a meal prep day to have on hand for easy lunches or dinners. They reheat perfectly in the oven or a toaster oven and can be enjoyed tossed in salads, wraps or on their own with some Healthy Hummus.
Why you’ll love this recipe
- Easy to make.This recipe is super easy to put together. Just throw all the ingredients in a food processor and pulse. No fussing with cutting and chopping!
- Go with everything. These Spicy Sweet Potato Falafel go well with just about anything. They’re great to add to salads, in wraps, in a buddha bowl or even just on their own.
- The sweet potato adds a delicious flavour to this falafel. Plus the sweet potato helps to make the falafel soft and fluffy on the inside.
- Stores well.These falafel store well in the fridge for a week or in the freezer for 2 months. They can be reheated in the oven or toaster oven whenever you want to enjoy them.
How to make Spicy Sweet Potato Falafel
Step 1
Cook the sweet potato in the oven or in a microwave until it’s soft. Then add the sweet potato to a food processor with the chickpeas, onions, garlic, herbs and spices.
Step 2
Pulse together until the ingredients are combined. If you like a bit of texture in your falafel you can pulse the mixture together less. If you prefer a smoother falafel you can pulse the ingredients together more.
Step 3
Use a cookie scoop to scoop out the falafel into balls then place them on a baking sheet lined with parchment paper or a silicone mat.
Step 3
Bake the Sweet Potato Falafel at 400 degrees F for 30 minutes until they start to become golden around the edges.
How to store falafel
Fridge: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350 degrees F for 5-10 minutes until warmed through.
Freezer: You can freeze this falafel cooked or uncooked. For freezing cooked falafel, let the balls cool completely then transfer them to a freezer bag and freeze. Let defrost on the counter and reheat in the oven. For uncooked falafel, place the tray of uncooked falafel in the freezer until the balls are frozen. Then transfer to a freezer bag. Let defrost on the counter then bake in the oven according to the recipe directions.
Tips for making this recipe perfectly
- Use a cookie scoop to make evenly sized falafel. You can also use a spoon to measure out the falafel.
- If the falafel dough is a bit too sticky, add a bit more flour to your falafel until you can easily scoop out the dough. The dough should stick together, but shouldn’t be too sticky.
- I use unsalted chickpeas in this recipe. If you use salted canned chickpeas you may want to reduce the amount of salt added to the recipe.
- Spray the falafel with some olive oil cooking spray if you want to give them a bit more of a crispy crust.
What to serve with these Falafel
There are so many different ways you can eat and enjoy falafel. One of the most common ways to enjoy falafel is to wrap it up in a pita with some Roasted Beetroot Hummus. But it’s also great served alongside some salads or on top of bowls. Here are some great recipes to serve up with this Sweet Potato Falafel:
- Creamy Whipped Feta Dip
- Roasted Sweet Potato Falafel
- Mediterranean Chickpea Salad
- Farro Salad with Halloumi
- Mediterranean Quinoa Salad
- Israeli Couscous Salad
- Greek Power Bowls
More sweet potato recipes to try
- Roasted sweet potato and pineapple curry
- Moroccan stuffed sweet potatoes
- Spiced carrot, lentil and sweet potato soup
If you tried these Spicy Sweet Potato Falafel or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Spicy Sweet Potato Falafel
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 balls
- Category: Main
- Method: Bake
- Cuisine: Middle Eastern
- Diet: Vegan
Description
This delicious Sweet Potato Falafel recipe is loaded with sweet potato for a healthy lunch or dinner!
Ingredients
- 1 medium sweet potato (about 1 cup mashed)
- 1 15oz can of chickpeas, (preferably unsalted)
- 1 large handful cilantro
- 2 garlic cloves
- 1 onion
- 1 tsp cumin powder
- 1/2 tsp chilli powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (more if you like it spicier!)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup chickpea flour (can sub regular flour)
Instructions
- Cook your sweet potato in the microwave or oven until tender. (About 4 minutes in the microwave, or 30 minutes in the oven at 400 degrees F)
- Remove the sweet potato from the skin and place the potato in a food processor.
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Drain and rinse the chickpeas and add to the food processor, along with the sweet potato and remaining ingredients.
- Blend until it forms a thick puree.
- Taste and adjust if it needs more salt, pepper, spice…etc.
- Using a cookie scoop or your hands, form small balls of falafel and place on the baking sheet. Optionally spray with some olive oil cooking spray if you’d like a crispier exterior.
- Bake for 30-35 minutes, until golden brown.
Notes
Store leftovers in a sealed container in the fridge for up to 5 days.
Use a cookie scoop to make evenly sized falafel.
If the falafel dough is a bit too sticky, add a bit more flour to your falafel until you can easily scoop out the dough.
I use unsalted chickpeas in this recipe. If you use salted canned chickpeas you may want to reduce the amount of salt added to the recipe.
Spray the falafel with some olive oil cooking spray if you want to give them a bit more of a crispy crust.
Nutrition
- Serving Size: 1 falafel ball
- Calories: 50
- Sugar: 1g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
Yes good recipe, make a batch for picnics! Also making some for Christmas night healthy snacks! Might try harissa , has anyone tried that?
Thanks Sal! Harissa would be delicious with these.
Made the spicy falafel this evening. Served turmeric tahini sauce along side. Such an easy and delicious recipe. This is my new favorite. Thank you for the recipe!
Happy you enjoyed the recipe Kathy 🙂
Do you think they’d still be good if I made the dough/batter the day before, put into the fridge and cooked the next day?
Hi Ashley, I think that would be just fine!
I really like the way you explain everything in detail. Thank You!
Thanks for the feedback Rida, glad it’s helpful!
I just made these, they tasted amazing but mine came out like flat cookies. Still good though, maybe I didn’t add enough flour? I’m going to make these again for sure!
Hi Charlotte, glad you enjoyed the recipe! It’s possible you may need a touch more flour. Some canned chickpeas also have a bit more moisture in them than others, so depending on the brand you use it may alter the texture slightly!
Do these do well in the fridge overnight to enjoy the next day? Or would you reccomend making a fresh batch?
Hi Julie, absolutely! I always make a batch and store them in a Tupperware in the fridge for a few days. When you’d like to eat them I’d recommend heating them up in the toaster oven either on toast or at 350 degrees for 5-6 minutes until they get nice and crispy. You can also microwave them to reheat, though they will be soft (but still tasty!)
Wow This Is great recipe.I love Your Way of making Recipe.I am going to make this recipe for my family now.
Thank you! I hope you enjoy it!
i love potato in every way and spicy potato is my weakness. i can many. Thanks for the recipe.
I love potato in every way. This spicy potato is looking yummy.
You add significantly fewer herbs to these than to traditional falafel. I want to try these, so I’m curious how come? 🙂 Do you feel they get in the way of the sweet potato flavor? I am tempted to chop up a handful of cilantro and throw it into the mix;)
Hi Maria! A couple reasons is first off to preserve the beautiful orange colour. The sweet potato adds a nice amount of flavour as does the seasoning and spices, so I don’t find they need as many herbs as traditional falafel. That being said I’m sure they’d also be delicious if you added in some cilantro!