What makes these falafels so special is the addition of sweet potatoes, which give them a deliciously sweet and creamy texture. They’re also loaded with protein, fiber, and essential vitamins and minerals, making them a nutritious and satisfying snack option. Plus, they’re baked, not fried, so you can enjoy them guilt-free!
I love serving these Vegan Sweet Potato Falafels as an appetizer when I have friends and family over, but they’re also great for meal prep. I’ll often make a big batch at the beginning of the week and enjoy them throughout the week for lunch or a quick snack. They’re delicious on their own or served with your favorite dipping sauce. Once you try them, you’ll be hooked!
Number of Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine: Vegan
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup chickpea flour (or other flour of choice)
- Olive oil, for brushing
Equipment/Utensils Required:
- Baking sheet
- Parchment paper or silicone baking mat
- Food processor
- Mixing bowl
- Spoon or cookie scoop
Preparation Steps:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Place the diced sweet potatoes in a microwave-safe bowl and microwave on high for 5-7 minutes, or until soft. Alternatively, you can steam or boil them until tender.
- In a food processor, combine the cooked sweet potatoes, chickpeas, garlic, cilantro, parsley, tahini, lemon juice, cumin, coriander, smoked paprika, salt, and pepper. Pulse until well combined but still slightly chunky.
- Transfer the mixture to a mixing bowl and stir in the chickpea flour until a thick, sticky dough forms.
- Using a spoon or cookie scoop, portion the dough and roll it into balls. Place the balls onto the prepared baking sheet and flatten them slightly with your fingers.
- Brush the tops of the falafels with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy on the outside.
- Serve your Vegan Sweet Potato Falafels warm with your favorite dipping sauce.
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
Vitamins and Minerals (per serving):
- Vitamin A: 180%
- Iron: 15%
- Vitamin C: 30%
- Calcium: 10%
- Folate: 20%
Vegan Sweet Potato Falafels
I love serving these Vegan Sweet Potato Falafels as an appetizer when I have friends and family over, but they're also great for meal prep. I'll often make a big batch at the beginning of the week and enjoy them throughout the week for lunch or a quick snack. They're delicious on their own or served with your favorite dipping sauce. Once you try them, you'll be hooked!
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can 15 ounces chickpeas, drained and rinsed
- 2 cloves garlic minced
- 1/4 cup fresh cilantro chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chickpea flour or other flour of choice
- Olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Place the diced sweet potatoes in a microwave-safe bowl and microwave on high for 5-7 minutes, or until soft. Alternatively, you can steam or boil them until tender.
- In a food processor, combine the cooked sweet potatoes, chickpeas, garlic, cilantro, parsley, tahini, lemon juice, cumin, coriander, smoked paprika, salt, and pepper. Pulse until well combined but still slightly chunky.
- Transfer the mixture to a mixing bowl and stir in the chickpea flour until a thick, sticky dough forms.
- Using a spoon or cookie scoop, portion the dough and roll it into balls. Place the balls onto the prepared baking sheet and flatten them slightly with your fingers.
- Brush the tops of the falafels with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy on the outside.
- Serve your Vegan Sweet Potato Falafels warm with your favorite dipping sauce.
Notes
Nutritional Information (per serving):
- Calories: 220
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Vitamin A: 180%
- Iron: 15%
- Vitamin C: 30%
- Calcium: 10%
- Folate: 20%
