Falafel is potentially one of the most universally-loved vegetarian food for veggies and carnivores alike. So you won’t fail to please the crowd with this recipe.

It’s deliciously satisfying and really easy to make!

I have tried making traditional, and beetroot falafel in the past, but this sweet potato variety is probably my favourite of the lot. The moist sweet potato prevents the falafel from getting too dry and it adds a complex nutrition-packed carb to the mix. The result is a sweet, spicy and filling dish that can be served hot or cold, in a mezze selection, with a salad, quinoa or couscous, or in wrap.


Total cooking time: 45 mins – 1 hour

Yield: Serves 4 (15/16 balls)


For the falafel:

1 huge sweet potato (2 medium sweet potatoes)

1 can chickpeas (drained and rinsed)

½ green chilli (finely chopped)

½ red chilli (finely chopped)

3 large cloves garlic (crushed)

2 tsp garlic powder

1 tbsp cumin

½ tsp turmeric

½ tsp parsley



chilli powder

handful fresh coriander

glug of olive oil

1 level tbsp gluten-free flour

For the Tsatziki:

Full fat natural yoghurt

Squeeze lemon

Squeeze lime

Cucumber (grated)

Fresh mint (finely chopped)

Black pepper (to taste)



Pre-heat the oven to fan 200°C.

Peel the sweet potato and chop into bite-sized chunks. Place in a large saucepan of water on a high heat and bring to the boil. Turn the heat down and allow the potatoes to simmer for 10-15 minutes depending on their size until they are soft (but not mushy). Drain the water using a colander and return the cooked potato to the saucepan.



Add the rest of the ingredients (oil, flour, herbs and spices) to the pan and mash everything together with a potato masher until well-combined (alternatively you can quickly blend everything together in a food processor).


Line a baking tray with grease-proof paper and use your hands to roll the mixture into equal-sized patties/balls. Bake in the oven for about 20 minutes until golden brown.


Make the Tzatziki by mixing natural yoghurt with cucumber, mint, a squeeze of citrus and some pepper (to taste).

Remove the falafel from the oven and leave to cool for a few minutes before serving. These can be made for weekly lunches and reheated safely.


Leave a Reply

Your email address will not be published. Required fields are marked *