Sweet Potato and Chickpea Falafels

Packed with veggie goodness, these falafels are nutritious and delicious, making meat free days the best days! Serve it with your favourite salad, we used roasted vegetables and rocket.

37 file


300g dried chickpeas, rinsed and soaked over night*

1/2 onion

1 small sweet potato, roasted or boiled

3 tbsp ricotta cheese

1 lemon

1 tsp ground cumin

1 tsp ground tumeric

2 tsp olive oil

Dipping sauce:

200mL Greek Yoghurt

1/2 lemon, juiced

1tsp Tahini, hulled


1. Place chickpeas, sweet potato, ricotta and spices in a food processor. Mix till well combined, it should resemble grainy sand.

2. Add the finely grated rind and juice of lemon and mix well.

3. Shape into patties (1-1.5tbsp of mixture each) and place on a plate. Refrigerate for at least 1 hour.

4. Heat the oven to 180C. Heat the oil in a non stick frying pan, brown the patties on both sides, then place on a baking tray lined with paper and bake for 15 minutes.

5. Meanwhile mix the dipping sauce ingredients in a bowl.

6. Serve hot or cold with a side salad and dipping sauce.

Picture of Marzia Bell
Marzia Bell

Leave a Reply

Your email address will not be published.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

Related Posts

Ingredients (serves 4): Method: Recipe thanks to taste.com


Ingredients: Method:1. If using frozen fillets, defrost and dry fish with kitchen roll.2. Place the flour and taco seasoning in a bowl and mix.3....

Fuel should be tasty! 28g of Carbs per bite! Ingredients: Method: