Sweet Potato Chickpea Falafel

Posted by: Garden of Life on Monday, October 28, 2013

Falafel is one of my favorite “to-go” meals. Not only is it amazingly delicious, but it is packed with healthy ingredients. Not to mention it’s super easy to make at home.

I make a variation on the traditional chickpea falafel with left over sweet potatoes. Sweet potatoes are chock full of vitamins B6, vitamin D, vitamin C, iron and magnesium. 

Chickpeas are high in dietary fiber, a great source of vegan protein, manganese to help with energy levels and iron. Chickpeas are also a low glycemic food, so coupled with their high fiber content make them a great addition to your diet if you are looking to lose weight.

When you include Garden of Life RAW Organics Flax Seed, you add 3g of omega-3, 1g of omega-6, 1g of omega-9, and 98mg antioxidant lignans to an already nutrient rich recipe.

Sweet Potato Chickpea Falafels

2 large sweet potatoes

2 tablespoons RAW Organics Golden Flaxseed

1 can chickpeas (rinsed and drained)


1 large yellow onion, diced


2 tablespoons minced garlic


2 teaspoons fresh parsley


1 teaspoon cumin


1 1/2 teaspoon coriander


2 tablespoons lemon juice


1/2 teaspoon salt


Sesame seeds or flax for garnish

Preheat oven to 425 F. Bake sweet potatoes for one hour or until they can be pierced with a fork. Allow sweet potatoes to cool completely. Once cooled, peel off skins and discard. You can also use leftover sweet potatoes-this is a great way to use your leftover sweet potatoes from Thanksgiving!



Once sweet potatoes have cooled, place in a large mixing bowl and mash with a fork (if not using leftovers). Add flax, chickpeas, onion, garlic, parsley, cumin, coriander, lemon juice and salt. Continue to mash with a fork until combined well and smooth in consistency. You can also place all of the ingredients in a food processor, mixer or blender for quick mashing.

Using your hands, scoop or tablespoon form mixture into small balls and place on baking sheet that has been greased with a bit of coconut oil. Be sure to place them about two inches apart. Sprinkle with desired amount of sesame seeds or flax. Chill falafel balls in the refrigerator about 45 minutes.

Preheat oven to 375F. Remove baking sheet from refrigerator. If you would like your sweet potato falafel to remain in ball shape, place them in the oven and cook for about 10-12 minutes.

You can also flatten them with a fork before cooking for a small falafel patty. These are great for pita sandwiches or salads. Cook for about 8-10 minutes at 375F.

Greek yogurt tahini sauce: 

1 Cup fat-free Greek plain yogurt

2 Tablespoons tahini

1 Tablespoon fresh lemon juice

¼ Teaspoon fresh lemon zest

½ Teaspoon cumin

1 Tablespoon garlic, minced

¼ Teaspoon sea salt


In a small bowl, combine the tahini, lemon juice, lemon zest, cumin and salt. Whisk together well.

Add the Greek yogurt and garlic and stir together well.

Refrigerate before and after using as a sauce.

In a pita or flatbread that you can either toast in a hot pan or griddle, you can layer lettuce, tomato, cucumber and your falafel. Drizzle with tahini sauce and enjoy!

I find that taste testing your tahini sauce with some tasty pita chips is a great snack, too! 



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