Sweet Potato Falafels

Sweet Potato Falafels
  • Prep: 30
  • Cook: 15 mins
  • Serves: 6


  • 2 medium sweet potato
  • 1 1/2 tsp cumin seed
  • 2 cloves garlic
  • 2 handfuls fresh coriander
  • 1 tbs lemon juice
  • 2 cups besan (chickpea flour)
  • 4 tbs sesame seeds
  • 1 pinch salt


  1. Pre-heat oven to 220°C and roast the sweet potatoes until tender approximately 30 minutes - 1 hour. Turn the oven off and leave the sweet potatoes to cool. Once cool peel.
  2. Mix the sweet potatoes cumin garlic ground coriander fresh coriander lemon juice and chickpea flour into a large bowl. Season with a pinch of salt and mash until smooth with no large lumps. Place in the freezer for 30 minutes.
  3. Reheat the oven to 200°C. Line a baking tray with baking paper.
  4. Shape the cooled mix into rounds using two soup spoons and roll lightly in sesame seeds. Place onto the baking tray and bake in the oven for approximately 15 minutes or until golden.
  5. Serve with flat bread salad and minty yoghurt sauce.
  6. For the lunchbox serve the falafel in a fresh wrap. Pack the salad and yoghurt sauce separately.

2 serves of vegies in each serving of this recipe.

Nutrition information

per serving per 100g
Energy 791.5 kJ 653.3 kJ
Protein 8 g 6.6 g
Fat, total 4.6 g 3.8 g
— saturated 0.5 g 0.4 g
Carbohydrate 24.4 g 20.2 g
— sugars 6.6 g 5.4 g
Fibre 8.4 g 7 g
Sodium 35.1 mg 29 mg

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.