Vegan sweet potato falafel

    30 min

    These low fat falafel are made with chickpeas and sweet potato and baked in the oven. They have a whole myriad of flavours and make a perfect addition to a lunchbox but you can also serve them with hummus, salsa and a salad.


    Berkshire, England, UK
    5 people made this

    Serves: 4 

    • 2 tablespoons melted coconut oil
    • 1 onion, grated
    • 400g tin chickpeas, rinsed and drained
    • 1/2 sweet potato
    • 2 garlic cloves, crushed
    • 1 tablespoon tomato purée
    • 1 handful parsley
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1⁄2 teaspoon chilli powder
    • 3 to 4 tablespoons ground almonds
    • 1/2 chopped tomato
    • 1 small red onion, roughly chopped

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a small saucepan, melt 1 teaspoon of the coconut oil. Add the onion and fry until soft, about 3 to 4 minutes. Let cool.
    3. Place the onion, the remaining coconut oil and all the other ingredients in a food processor and blitz up.
    4. Remove from the food processor. Using your hands, roll the mixture into balls.
    5. Place onto a parchment lined baking tray and bake in the oven until browned, 10 to 15 minutes.
    6. Remove and allow to cool down on a cooling rack.

    See it on my blog

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