Sweet potato falafel

Makes 24
15 minutes


Sweet potato falafels

  • chickpeas, 1/2 a tin, drained
  • 125g of broad beans, podded
  • 5 garlic cloves
  • 5 spring onions, finely chopped
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp cayenne pepper
  • 1 knob of fresh ginger, grated
  • 1 handful of fresh coriander, finely chopped
  • 1 handful of flat-leaf parsley, finely chopped
  • 1 bunch of mint, finely chopped
  • 1 tsp baking powder
  • 1 lemon, zest and juice
  • 1 tsp salt
  • black pepper
  • 2 tbsp of gram flour
  • 125g of sweet potato, finely grated
  • sunflower oil, for frying


Place all the ingredients – except for the sweet potato – in a blender and pulse until fairly smooth, but still chunky in places
Fold through the sweet potato until fully incorporated. Transfer to a large bowl, cover with cling film and place in the fridge to chill for 1–2 hours
Using the palm of your hand, roll the mixture into small balls about the size of a golf ball
Heat the oil in a wide, heavy bottomed saucepan to 180˚C
Carefully lower the falafels into the oil with a slotted spoon. Leave for about 1 minute before turning over. Once the falafels are a rich golden brown, carefully remove them from the oil with a slotted spoon and drain on kitchen paper
Serve with salad leaves and tahini sauce, in or out of a toasted pitta bread pocket (gluten-free pittas are available in most supermarkets)