No image available
Member recipe

Sweet potato falafel

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by

Servings

Serves 4

A twist on tradition falafel.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 large sweet potatoes (the larger the better!)
  • 2 cloves of garlic, crushed/finely chopped
  • 1 red onion, finely chopped
  • 1.5 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp fresh coriander, chopped OR dried coriander
  • 3 tbsp plain flour
  • salt & pepper to season
  • NOTE: the measurements of the herbs, spices and flour are approximate and can be amended to taste. The flour adds texture, so more or less may be required.

Method

    1. Bake the sweet potatoes in the oven at 200C for about 1-1 1/2 hours until soft to the touch.
    2. Cut potatoes in half and scoop the cooked potato into a bowl. (The skin should peel off easily) Mash the potato and leave to cool if possible. (Not necessary, just makes shaping the falafel easier)
    3. Add the garlic, onion, cumin, both coriander and the flour and mix well. Season to taste. At this point you may with to add more of the spices to taste.
    4. Shape into as small balls about the size of a golf ball, or a little bigger and place on greased backing tray.
    5. Cook for 25-30 minutes at 200C until slightly crispy on the outside. Serve in pittas/flatbreads with some houmous, sliced cucumber and hot pepper sauce.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.