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Caribbean Jerk Sweet Potato Falafel [Vegan, Gluten-Free]

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These Caribbean-inspired falafel are the perfect weekend dinner. Basically, they’re like jerk-spiced fried hummus fritters, what’s not to love about that? They're made from sweet potato, which is possibly the best combination ever. Serve these crispy falafel in a pita with all your favorite vegetables.

Caribbean Jerk Sweet Potato Falafel [Vegan, Gluten-Free]




For the Falafel:

  • 1 1/2 cups (peeled) cooked sweet potato
  • 1 2/3 cup cooked chickpeas

For the Caribbean Jerk Spices:

  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Oil, for frying

For the Toppings:

  • Your favorite barbecue sauce (optional)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 medium tomato, diced
  • 1 cup washed iceberg lettuce or Napa cabbage
  • 1 large carrot, grated
  • 1 medium onion, thinly sliced
  • 1/2 cup pineapple, diced
  • 4-6 large pitas (gluten-free if needed)


To Make the Falafel:

  1. First, make the spice blend.
  2. Combine all of the ingredients for the falafel, except the frying oil, in a food processor (a blender will work also if that’s all you have) and pulse until combined into a nearly smooth mixture. It should be a thick dough.
  3. In a large skillet, heat about 1-inch of oil over medium-low heat. You can use a deep-fryer for cooking them instead if you have one. Using a large scoop, form balls and drop them carefully into the pan.
  4. Flatten them slightly with a spatula and cook them on each side for about 3 minutes until crispy.

To Serve:

  1. If desired, warm the pitas in a foil packet in the oven or one by one on a lightly greased skillet.
  2. Fill each pita with the falafel, your desired vegetables, and your favorite barbecue sauce, if desired.





Delicious, sometimes healthy, usually crazy, and always unpredictable recipes. Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.



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0 comments on “Caribbean Jerk Sweet Potato Falafel [Vegan, Gluten-Free]”

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1 Years Ago

Disgusting recipe. I thought it sounded great but it tastes horrible. Way too many spices and no flavour.

1 Years Ago

When does the spice blend get added. It just says to make the blend and then never mentions it again. Should it be mixed into the dough or should the falafel balls be dipped in the blend before frying?



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