Sweet Potato Falafels

Orange sweet potatoes are in season in Autumn, and we whipped up Autumn falafels. Add some extra flavour to your falafels by adding mashed sweet potato. These are healthy and delicious, enjoy as a main in a salad bowl, in a pita, a wrap or just as is!




  • Light Meal


  • South African
  • Mediterranean

Cooking Methods

  • Pan-Fry



Prep Time

10 minutes

Cooking Time

10 minutes


For the Sweet Potato Falafels:

  • 1 large orange sweet potato, peeled, cubed and steamed
  • 1 can chickpeas, drained
  • 15ml (1 Tbsp) tahini paste
  • 1 egg, beaten
  • 250ml (1 cup) flour (or gluten-free flour)
  • Parsley, to taste and chopped
  • Salt and black pepper, to taste
  • Oil for shallow frying

For the Dipping Sauce:

  • 60ml (1/4 cup) whole grain, mustard
  • Fresh parsley, chopped
  • 125ml (1/2 cup) plain double thick yoghurt
  • Zest and juice of 1 lemon
  • Salt and black pepper, to taste


For the Sweet Potato Falafels:

  1. Place all ingredients into a food processor, roll small balls with the mixture and allow to set in the fridge for about 20-30 minutes.
  2. Heat a frying pan with oil on a low to medium heat. Fry the falafels for about 10 minutes or until cooked and golden.
  3. Serve with a dipping sauce, with salad, in a pita or a wrap.
  4. For the Dipping Sauce:

    1. Mix together all ingredients and season to taste.
Sweet Potato Skewers