Sweet Potato Falafel Bowls

Sweet Potato Falafel Bowls

If you know me, or have watched some of our Youtube videos, you know I’ll do anything to avoid getting my food processor down from its home on a high shelf. And not because there’s anything wrong with it. It’s a perfectly lovely appliance that does a great job. But my kitchen is tiny and everything is put away, sometimes in many pieces, to allow us a little counter space. So, you know that if I’m sharing a recipe that truly requires a food processor, that I really like it. And I really like these spicy little falafel balls. They feel perfect for this time of year. They’re not too heavy but the addition of sweet potato give them a fall flavour. Sweet potato also makes these easy peasy to work with. Sometimes falafel can be a bit crumbly and tricky to form. Not these. The sweet potato is a bit sticky and everything binds with almost no effort. I baked mine as I wanted the easiest possible execution, but if you wanted a crispier exterior, you could absolutely fry them in a bit of vegetable oil.

Once I had my falafels, I made a grain/salad bowl with rice and chopped lettuce, cucumber and radishes. This is a trick I learned at our local sushi place. I love the combination of a bit grain in a salad – it’s just that bit more satisfying than a straight up salad. But of course you could make these into more traditional falafels with pita breads. I made an easy yogurt and dill dressing that’s a nice counterpart to the sweetness of the balls. And yes, these falafels would love to go to school in your kid’s lunch box. You know I’m always thinking about that, right?

Let us know if you give these a try!

photo by Ashley van der Laan

Sweet Potato Falafel

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 16 to 20 balls


  • 1 medium sweet potato
  • 2 cloves of garlic
  • 1 x 19 oz can of chickpeas, rinsed and drained
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • salt and pepper
  • 1 cup yogurt
  • 1/4 cup milk
  • 1 tsp rice wine vinegar
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp fresh dill, minced
  • salt and pper


Preheat your oven to 400 degrees.

Place your sweet potato on a small baking sheet and bake for 45 minutes to 1 hour, until the potato is tender all the way through. I try to do this when I'm baking something else. Remove from the oven and allow to cool a bit before slicing open and scooping out the flesh.

Reduce oven temperature to 350 degrees.

Place garlic in your food processor first to be sure it gets minced and give it a few pulses.

Now add all other ingredients and pulse until everything is combined. You'll have to stop and scrape down the sides a couple of times.

Using a tablespoon, scoop up your mixture and then roll gently into balls with damp hands.

Place balls on a lined baking sheet. Bake for 30 to 40 minutes, until the balls are firm and golden.

While falafel balls are baking whisk together the yogurt, milk, vinegar, olive oil, garlic, dill and salt and pepper to make a dressing.

Serve immediately over a salad, a grain bowl or in a pita. The balls will keep for up to 5 days in an airtight container in the fridge.

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