These fantastically moreish chickpea and sweet potato falafel are packed full of fabulous flavour. Crispy outside with a soft, aromatic centre and delicious eaten hot or cold…
This is a variation of the classic falafel recipe, using sweet potato and beautiful, warm, aromatic spices. I do still use chickpeas, as an attempt to stay loyal to that part of the classic recipe. Although that’s possibly where the similarity ends! Also, chickpeas add fabulous texture and an abundance of fibre and protein, making this a fabulously healthy recipe.
Sweet potatoes have the most amazing flavour, and really do add a lovely moistness that I find regular falafel don’t usually have. They can tend to be quite dry, especially after a day or so. The sweetness of the potato also works incredibly well with the warming spices, which really intensify when eaten cold. So don’t feel the need to eat them all in one go, lunch for the next couple of days will be sorted too! Coriander and cumin are a classic pairing, and here I also add paprika, which adds a lovely deep, warm smokiness.
When shaping the falafel into balls, I would recommend wetting your hands slightly as the mixture may be slightly sticky. If you feel it’s too sticky simply add a touch more flour and stir through. These really are so tasty, and I love that a batch lasts me a few days. You can use them in salads, wraps or even on their own as a quick snack. My favourite way to serve them is with houmous and sweet chilli sauce drizzled over, so good!
Baked Sweet Potato & Chickpea Falafel
- 3 medium Sweet Potatoes, baked & cooled
- 400g tin Chickpeas, drained and rinsed
- 75g Plain Flour
- 1 tsp.Ground Cumin
- 1 ½ tsp. Ground Coriander
- ½ tsp. Paprika
- 1 Garlic Clove, finely chopped
- 1 Shallot, finely chopped
- Juice ½ Lemon
- Fresh Flat Leaf Parsley, small handful chopped
Preheat oven to Gas 180°C fan, and line a baking sheet with baking paper.
Firstly scoop the flesh from the baked sweet potatoes into a small bowl, and then mash with a fork. Discard the skins.
Add the chickpeas to a large bowl, and mash with a fork or potato masher. This doesn’t have to be too smooth; I like to leave a few lumps for a bit of texture in the falafel.
To the chickpeas, add the mashed sweet potato and all remaining ingredients.
Season with salt and freshly ground black pepper, and then mix together with a fork mashing as you combine to a smooth (-ish) consistency.
Using a tablespoon form the mixture into small evenly sized balls, and place on the prepared baking sheet. This should make approx. 20 falafel.
Bake in the oven for 25 -30 minutes, until the falafel are firm on the outside and slightly golden.
Finally, serve hot or cold.