Sweet Potato Falafels

I’m falaf(falling) in love with these sweet potato falafels!!!!

I absolutely love middle Eastern food and falafels are my favorite! They’re so flavourful and go great with a salad or in a wrap. I’m not a big fan of sandwiches but wraps are my jam! Give me a pita and I’ll stuff it with anything and EVERYTHING!

These easy sweet potato falafels are what I’m currently stuffing in my pita breads! I love pairing falafels with fresh hummus – double the chickpeas, double the plant-based protein. Between beet hummus or lemon hummus (my two faves), it’s a chickpea-feast and I love it!

I’m serving these sweet potato falafels in what I like to call falafel bowls. I’ve got a millet tabouleh, warm pita bread and a quick yogurt sauce. This quick yogurt sauce is simply just plain yogurt with some sumac. Sumac is my favourite middle eastern spice. I LOVE the tangy lemony flavour it brings to a dish.

These falafels are baked but you could totally just pan-fry them to make them even quicker!

You will need:


mashed sweet potato


onion + garlic




breadcrumbs or almond flour

Sweet Potato Falafels (makes 18 small falafels)


  • 28 oz chickpeas, cooked
  • 1 cup sweet potato, boiled and mashed
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • salt to taste
  • 1/4 cup cilantro, chopped
  • 3/4 cup breadcrumbs (gluten-free option: almond flour or gluten-free breadcrumbs)


  1. Preheat oven to 350F degrees.
  2. Prep sweet potato: Peel 1 large sweet potato. Boil until tender and mash.
  3. In a bowl, combine mashed sweet potato and chickpeas. Lightly mash chickpeas and mix with the mashed sweet potato.
  4. Add diced onion, minced garlic, ground cumin, cayenne, salt and cilantro. Mix to incorporate.
  5. Add breadcrumbs (or almond flour) and mix to combine. Form into mini burgers and place on a baking sheet lined with parchment paper. Bake for 18-20 minutes at 350F degrees. Alternatively, you may cook falafels in a pan over medium heat. Enjoy! Falafels can be stored in the fridge for up to 1 week.

Happy cooking,



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