Recipe

No Frying Necessary for These Sweet Potato Falafel

By Anya Barel at Amsterdam University College

A popular Middle Eastern food and a perfect protein-packed meal for vegetarians, falafel is a gift sent from the gods. Traditionally, falafel is made with ground chickpeas (or fava beans in Egypt) and a combination of several spices, and then fried or baked. While we all love a good falafel and pita sandwich, sometimes the pasty color is unappetizing. The addition of sweet potato to this classic recipe turns this dish beautifully orange. 

Sweet Potato Falafel

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Servings: 4
Ingredients
  • 1 sweet potato baked or steamed
  • 1-14oz can chickpeas
  • 1/2 cup fresh parsley
  • 1/2 cup fresh mint
  • 1 clove garlic diced
  • 1 tablespoon ground cumin
  • 2 teaspoon ground coriander optional
  • 1/2 teaspoon cayenne pepper optional
  • 1 tablespoon lemon juice
  • salt and pepper to taste

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Step 1

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper/ aluminum foil.

Step 2

Add all ingredients to a food processor and blend until well mixed, but not too much (otherwise it becomes a hummus).

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Step 3

Scoop out about 2 tablespoons of the mixture and roll into a ball, then place onto the baking sheet. Repeat for the rest of the mixture.

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Step 4

Bake for 35 minutes, or until the balls are firm on the outside. Let cool for a few minutes and enjoy!

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