Sweet potato falafels

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Even though the classic falafel never fails to impress, I add a twist to keep the interest alive. Sweet potato falafels have a gorgeous color and taste delicious. Sweet potatoes help bind the falafel together. 

This Ramadan, I wanted to make a falafel bowl with hummus and some salad for Iftar. It is almost a complete meal and healthy too. Loads of salad, pita chips, creamy hummus, and of course the falafels make it a complete meal. 

I prefer adding feta cheese to my falafels as it acts as a binding agent. However, here sweet potatoes help keep the falafels in shape. A hint of sweetness and heat make these falafels perfect for snacking too. 

I hope you do try these out for Ramadan or any other occasion.

Recipe of sweet potato falafels
Recipe of sweet potato falafels

Preparation time: 15-20 minutes
Cooking time: 10 minutes
Serves: 4-5


  • Sweet potato 180 gms
  • Chickpeas 200 gms
  • Garlic 4
  • Onion 1
  • Cumin powder 1/2 tsp
  • Smoked paprika 1/4 tsp
  • Chili flakes 1/4 tsp (optional)
  • Sesame seeds 2 tbsp
  • Parsley 1/2 cup
  • Mint leaves 1/4 cup
  • Salt and pepper


  1. Soak the chickpeas overnight or at least 4-5 hours.
  2. Roast the sweet potato cubes with a drizzle of olive oil in a preheated oven for 10 minutes. Blend them into a paste with no water. 
  3. Next, place the chickpeas in the food processor with the other ingredients except for sweet potatoes and sesame seeds.
  4. Pulse to get a coarse texture. In a mixing bowl, place the chickpeas mixture with sweet potatoes mash and mix till well combined. Give the falafels your desired shape, coat with sesame seeds lightly and shallow fry. 
  5. Serve with a dip of your choice.

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