How do I prepare the sweet potato for this falafel recipe?

You can either bake or steam one sweet potato until tender before adding it to the food processor.

What is the trick to getting the right texture for these falafel?

Pulse the mixture in the food processor for only 15-20 seconds, ensuring the chickpeas are broken down but still retain small chunks, not a smooth hummus-like consistency.

Can I use dried chickpeas instead of canned?

The recipe specifies a 14-ounce can of drained and rinsed chickpeas, which provides the correct moisture and texture without needing to cook dried chickpeas from scratch.

How big should I make the falafel balls?

Scoop the falafel mixture with an ice cream scooper, making sure each falafel is no bigger than 1-inch thick for even baking.

How should I store leftover Baked Sweet Potato and Turmeric Falafel?

Store any leftover baked falafel in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or air fryer for best results.

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Baked Sweet Potato and Turmeric Falafel
[Vegan, Gluten-Free]

Name: Baked Sweet Potato and Turmeric Falafel [Vegan, Gluten-Free]
Cook time: 20 min
Yield: 12-13 falafel
Ingredients: 1 sweet potato (baked or steamed); 1 14-ounce can of chickpeas, drained and rinsed; 1/2 cup fresh cilantro or parsley; 1 teaspoon turmeric powder; 2 garlic cloves; 1 tablespoon ground cumin; 1 tablespoon ground coriander; Juice and zest of 1/2 a lemon; 1 teaspoon sea salt

MR By: Marie Reginato

Author Bio

Marie is a food photographer in San Francisco, CA, and the author of 8thandlake, a... Read More

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Baked Sweet Potato and Turmeric Falafel [Vegan, Gluten-Free]

12-13 falafel

Dairy Free

Crispy on the outside and creamy on the inside, these turmeric sweet potato falafel are a must-make. With a myriad of spices, including turmeric, chickpeas, and spicy cilantro from the garden, these falafel pop out of the oven tasting and smelling delightful. Pair with a light, citrus-y salad, in a... Read More

Ingredients You Need for Baked Sweet Potato and Turmeric Falafel [Vegan, Gluten-Free]

1 sweet potato (baked or steamed)
1 14-ounce can of chickpeas, drained and rinsed
1/2 cup fresh cilantro or parsley
1 teaspoon turmeric powder
2 garlic cloves
1 tablespoon ground cumin
1 tablespoon ground coriander
Juice and zest of 1/2 a lemon
1 teaspoon sea salt

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How to Prepare Baked Sweet Potato and Turmeric Falafel [Vegan, Gluten-Free]

Preheat your oven to 375°F. Place the steamed or baked sweet potato into the food processor and pulse for about 10 seconds, breaking down the sweet potato. Then, add in the remaining ingredients into the food processor.
Pulse for another 15-20 seconds, until the chickpeas have been broken down but are not totally blended — we do not want to turn the mixture into humus, we want there to be small chunks of chickpeas throughout.
Then, on a parchment paper-lined baking sheet, scoop out the falafel mixture with an ice cream scooper and place on the sheet. Just make sure the falafels are no bigger than 1-inch thick. They should be pretty small. Bake for 15-20 minutes until the top is slightly golden brown and crispy.