Sweet Potato Falafel
Sweet Potato Falafel



  • 1 sweet potato, peeled and cubed
  • 2 tbsp olive oil
  • 400g tin of chickpeas, drained
  • 1 red onion, chopped
  • 2 chopped garlic cloves
  • 1 tsp each of cumin, paprika, and harissa
  • Small bunch of coriander
  • ½ lemon, juice only
  • 2 tbsp flour
  • Veg oil for frying
  • Flatbreads, hummus, and salads, to serve
  • Place the sweet potato cubes on a baking tray, drizzle with olive oil, and season well. Roast for 15-20 mins at 180C until tender and slightly crisp. Once cooled, pop the potato cubes in a food processor along with all of the other ingredients. Blitz to a coarse paste, then using wet hands, divide and shape into 12 balls. Place on a tray, and chill in the fridge for 30 mins.
  • Shallow fry the balls in some oil, until golden and crisp all over. Drain on kitchen paper, and then serve with flatbreads and whatever else you fancy.
20 mins
4 serving

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