STOP! You have to try these ~ vegan sweet potato falafels!

Jump to Recipe


If you follow on Insta you’ll know I’m experimenting with a more plant-based lifestyle and I decided to whip up some sweet potato falafels. Vegan, gluten-free, and packed with protein.

I LOVE FALAFELS! I guess these are a little different to a traditional falafel, but they are so good and quite cost-effective if you’re meal prepping for a few lunches or a dinner for the whole family.

These are delicious and so easy. I’ve prepped mine for the week and it made 40 falafels, which will last me for all my lunches for the week and {maybe} some for the kids.

I made some today and popped them in a nourish bowl with some lettuce, carrots & cabbage, cucumber, toasted sunflower seeds, pickled whole beetroots, avocado, cherry tomatoes, and vegan tzatziki.

Once again, disclaimer: I don’t measure my spices, I just “gooi in”, so please use your discretion – I have tried to estimate, as best I can.

If you try this recipe, I’d love to know what you think xxx

Sweet Potato Falafels

Recipe by mixtakespics


Prep time


Cooking time




  • 2 cans of chickpeas (drained)

  • 2 large sweet potatoes

  • 2 tsp crushed garlic

  • 1 tbsp lemon juice

  • 1 tbsp olive oil

  • 1 tsp cumin

  • 1 tsp coriander

  • fresh coriander (chopped, if you have!)

  • 2 tsp turmeric

  • 1 tsp paprika

  • salt & pepper to season

  • 1/4 cup oat flour

  • 1/4 cup pea protein


  • Preheat oven to 180ºC (If cooking immediately)
  • Peel and chop your sweet potato and steam for 12 minutes or until soft
  • Add your drained chickpeas to a large bowl. Mash them up, as roughly or as fine as you’d like, some whole ones are great
  • Add garlic, lemon juice, olive oil and herbs and spices
  • Mash steamed sweet potato and add to the bowl, combine
  • Add the pea protein and oat flour and combine until all incorporated
  • Scoop falafels with a coffee spoon/ice cream scoop or roll into balls
  • Place on a greased baking sheet and bake at 180ºC for ±20 minutes or until crispy.
  • For meal prepping: place on a baking tray lined with wax paper and set aside in the fridge (for up to a few days. To freeze: place the baking tray in the freezer, once frozen place falafels in a sealed container/bag. Defrost and bake with the below instructions.


  • If you don’t have oat flour, simply grind oats until smooth
  • These could also be amazing done in an air fryer *cooking time may vary
  • If you don’t have pea protein, non-vegan protein powder may be supplemented, or more flour, until the desired consistency is achieved.
  • Frying is not recommended. These are designed for baking and will

Leave a Reply

Your email address will not be published. Required fields are marked *