Yeotown LifeCooking

Sweet Potato Falafel

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Caroline shows you step by step how to make delicious and healthy sweet potato falafel. These are ideal as a quick snack or served with a seasonal salad for lunch or dinner. These are a must try – they are incredible!


Serves 2 of 5 falafel each

  • 1 medium sweet potato
  • 2 spring onions roughly chopped
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 teaspoon fresh chilli finely chopped (or a sprinkle of dried chipotle chilli)
  • 1 tsp garlic powder (or one small fresh clove crushed)
  • 1 tbsp fresh lemon juice
  • 1 tsp almond nut butter
  • 1 tbsp sesame seeds
  • 1 tbsp coconut flour
  • Generous pinch course sea salt/ pink himalayan salt
  • 1 generous tsp coconut oil for frying

For tahini dressing

  • 1 generous tsp tahini
  • Juice of half a fresh lemon
  • Water for thinning


  • Heat oven to 220 degrees.
  • Line a tray with baking paper. Peel and cut the sweet potato into chunks and roast for 25mins. If you don’t have baking paper roasting the potato in a little coconut oil works too!
  • While sweet potato is cooking prepare and add all other falafel ingredients (except coconut oil) into a food processor. Once the sweet potato has finished cooking add to mixture already in the food processor. Pulse to get a smooth consistency (approx 5mins). You will need to stop and scrape a couple of times.
  • Remove the mixture from the processor and using 1 tablespoon per falafel roll into small balls.
  • You can heat them as they are now or have them cold. If you want to heat the falafel use a small amount of oil and toss continuously in the heat for 3-4mins.
  • To prepare the tahini dressing mix all of the ingredients together. This can also be done while potato is cooking!

Serve With

Seasonal Green Salad – Cauliflower Cous Cous – Sauerkraut

Recipe from the lovely Eve Kalinik:


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