Baked Sweet Potato Falafel with Tahini Slaw

These baked sweet potato falafel have a super creamy inside and a unique, lightly sweet flavor.

Not Your Average Falafel

I’m sure you’re familiar with traditional Middle Eastern Falafel.

These nutty, chickpea fritters are traditionally fried to give them a crispy exterior and creamy interior.

They are great when paired with hummus or tzatziki sauce and go great with Middle Eastern Pita bread.

Our Sweet Potato Falafel Recipe

Today we’re taking a twist on the classic flafel by adding sweet potato to the mix.

The sweet potato adds a light sweetness to the falafel, and it also keeps the patties moist, which is perfect when you want to bake your falafel patties, rather than deep frying them, to make them a bit healthier.

We loved the way these baked sweet potato falafel were crispy on the outside and still creamy and soft on the inside. Instead of serving them with pita bread, we ate them with a tahini slaw, which added a nice crunch and creaminess to the patties.

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Baked Sweetpotato Falafel with a Tahini Slaw

These baked sweet potato falafel have a super creamy inside and a unique, lightly sweet flavor.

Yield: 8 falafel patties

Prep Time1 hour hr 15 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 55 minutes mins

Course: Dinner

Cuisine: Middle Eastern

Servings: 4 people

Calories: 217kcal

Author: Sarah | Curious Cuisiniere

Ingredients

For the Falafel

• 1 large sweet potato
• 1 c chickpeas, cooked from dry or drained if canned
• ½ onion, diced
• 1 garlic clove, minced, or 1/4 tsp garlic powder
• ¾ tsp cumin
• ¼ tsp salt
• 1/8 tsp cayenne
• Pinch cardamom

For the Tahini Cabbage Slaw

• 2 c cabbage, shredded
• ½ onion, sliced
• ½ green pepper, sliced and chopped into 1” pieces
• ½ carrot, shredded
• 2 Tbsp tahini
• 1 Tbsp water
• 1 garlic clove, minced
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp parsley
• 1/8 tsp ground white pepper

Instructions

For the Falafel

• Preheat oven to 350F. Prick potato all over with a fork and place on the rack in preheated oven. Bake potato for 1 hour, or until potato is very soft. Remove from oven and let cool slightly.
• Increase oven temperature to 400F.
• Chop, unpeeled, Sweet Potato into 2” sections. Place Sweet Potato and remaining falafel ingredients into the bowl of your food processor.
• Process until the consistency of thick mashed potatoes. (A few chunks is ok.)
• Shape dough into 8 round patties, roughly 3” in diameter by ¼ “ thick. (Keep your hands as clean of the dough as possible, the patties are easier to shape if you work with hands that are not sticky.)
• Place patties on a lightly greased baking sheet.
• Bake for 40 minutes, flipping halfway through. Patties are done when they are firm and golden.

For the Slaw

• While the falafel is baking, make the tahini slaw.
• Combine slices of cabbage, onion, green pepper, and carrot in a medium bowl.
• In a small bowl, mix together Tahini paste, water, garlic, lemon juice, apple cider vinegar, parsley, and white pepper. Whisk until combined and pour over slaw veggies.
• Sir slaw until veggies are evenly coated and refrigerate until serving.

Nutrition

Calories: 217kcal | Carbohydrates: 45.5g | Protein: 10.9g | Fat: 9.9g | Saturated Fat: 1.5g | Sodium: 205mg | Fiber: 17.7g | Sugar: 5.8g

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/