Baked Sweet Potato Falafel

This is a non-traditional take on falafel. The sweet potato makes it a bit sweet, while the baking makes it a bit healthier. Recipe adapted from 101 Cookbooks.


  • 2 medium sweet potatoes (700g or 1.5lbs in total)
  • 1.5 t ground cumin
  • 2 cloves garlic, minced
  • 1.5 t ground coriander
  • 2 big handfuls fresh coriander, chopped
  • juice of half a lemon
  • 1 c chickpea (gram) flour


  1. Preheat over to 450F/220C and roast the sweet potatoes whole until just tender, about 45 minutes to 1 hour. When cooled, peel.
  2. Mash sweet potatoes in a large bowl, and then add cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour. Season with salt and pepper, and mix well. Refrigerate for an hour until the mixture is firm (sticky, but not wet).
  3. Make the mixture into falafel-type balls looking things and put them on an oiled tray. To cook them, you can either bake at 400F/200C for 15 minutes, or put them under a broiler for 4 minutes on each side, flipping them when they start to brown.

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