Sweet Potato and Chickpea Falafel

Sweet Potato and Chickpea Falafel

There's a lot that we love about this recipe. 1) It's baked, not fried 2) It's not dry 3) Makes for great leftovers in the fridge and most importantly 4) It's delicious!  




    • 1.5 cups cooked garbanzo beans
    • 1 medium sweet potato
    • 1 tablespoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon garlic, minced
    • 1 teaspoon salt
    • 1/4 cup parsley, chopped
    • 1 lemon, juiced
    • 1/2 cup ground oats + more as needed
    • 1/4 cup of sesame seeds





Preheat the oven to 400 degrees F. Roast the sweet potato until tender (~45 min). Cut in half and let cool. Scoop out the potato from the skin to use in the recipe. 


In a food processor, pulse all ingredients, except for the oats and sesame seeds. Blend until well mixed, but keep a rough consistency. Transfer the mixture to a mixing bowl and add the ground oats and blend together (add more oats if ingredients aren't binding well together). 


Line a baking sheet with parchment paper and add a bit of olive oil so that the falafel won't stick. Then spoon 2 tablespoons of mixture and roll into a ball with your hands. Coat with sesame seeds and place on the tray. Drizzle with a bit of olive oil and bake in the oven for 20-25 min until crisp. 

Serve falafel with fresh pita, homemade hummus and add toppings (chopped cucumber and tomato salad, pickled onions). Drizzle with a tahini lemon dressing or cilantro lime dipping sauce and serve with sriracha for an extra kick. 

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