Spicy Sweet Potato Falafel
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 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 your favourite 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
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.
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.
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. 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 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!Print
This delicious Sweet Potato Falafel recipe is loaded with sweet potato for a healthy lunch or dinner!
- 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)
- 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.
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.
- Serving Size: 1 falafel ball
- Calories: 50
- Sugar: 1g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
Keywords: healthy falafel, baked falafel, sweet potato falafel