If you enjoy Middle Eastern flavours, these baked sweet potato falafel are a must-try. They’re tasty, nutritious, versatile and add extra satisfaction to any meal.
Store-bought falafel often disappoints: dry, bland and packed with long ingredient lists. Making your own is easier than it sounds — minimal mess and very rewarding. One bite of these sweet potato falafel and you’ll see why they’re worth the effort.
Here I keep things wholesome: these falafel are baked, not fried. They develop a crisp exterior while remaining soft and squidgy inside, similar to traditional falafel but healthier. I like to coat them in sesame seeds for extra crunch, texture and a pretty finish.
The spice blend in these falafel is lovely on its own, but they’re even better with hummus, tucked into wraps or added to salads. They’ve passed even my toughest critic, so I know they’re good.
If you make these, feel free to share a photo on Instagram or leave a comment. Enjoy — G x
BAKED SPICED SWEET POTATO FALAFEL WITH SESAME SEEDS
Perfectly spiced and delicious. These falafels are baked, not fried, so they stay crisp and tasty while being healthier. Vegan, gluten free and paleo-friendly.
12
Falafel
Ingredients
- 600 g (about 2 medium) sweet potatoes
- 400 g (1 can) chickpeas drained and rinsed
- 3 cloves garlic finely chopped
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 20 g (small handful) fresh coriander roughly chopped
- 40 g (1/3 cup) sesame seeds
- 1 tbsp extra virgin olive oil
Instructions
-
Preheat the oven to 180°C fan / 200°C / 390°F.
-
Place whole sweet potatoes on a baking tray and roast for about 1 hour, until very soft.
-
While the sweet potatoes cook, pulse the chickpeas and garlic in a food processor until broken down and slightly mashed. Alternatively, mash the chickpeas with a fork and transfer to a large bowl.
-
When sweet potatoes are soft, cool for 15 minutes, peel away the skins and add the flesh to the chickpea mixture. Add salt, spices and chopped coriander, then mash and combine thoroughly with a fork until evenly mixed.
-
Spread the sesame seeds on a plate and lightly oil a baking tray.
-
Form the mixture into small, golf-ball-sized patties. Roll each patty in sesame seeds, place on the prepared tray and, if you like extra crispness, brush the tops lightly with oil. Bake for 40–45 minutes until golden and crisp.
Recipe Notes
These falafel are best served straight from the oven. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for about 15 minutes to restore their crispness.
Olive oil is used here for flavour, but you can brush with any oil you prefer.