Sweet Potato Falafels

Sweet Potato Falafels
15 Mins
14 items
20 servings
These little falafels are a great twist on a well-loved classic – the sweet potato is a great base for these little bites.


  • 2 medium sweet potatoes (around 700 g)
  • 1 tbsp. MasterFoods™ Cumin Ground
  • 2 tsp. MasterFoods™ Coriander Ground
  • 2 tsp. MasterFoods™ Paprika Ground
  • 2 tsp. MasterFoods™ Dill Leaf Tips
  • 2 tsp. MasterFoods™ Garlic Finely Crushed
  • 1 to 2 big handfuls each of fresh coriander and parsley, chopped
  • Zest and juice of 1 to 2 limes, plus extra wedges for serving
  • 90 g to 120 g gram or chickpea flour
  • ½ cup MasterFoods™ Vegan Mayonnaise
  • A splash of olive oil
  • Sprinkling of black sesame seeds
  • Salt and pepper, to taste
  • Pitta bread, red cabbage slaw, hummus, and assorted pickles, to serve

MasterFoods Garlic Granules 1.65kg

MasterFoods Paprika Ground 530g

MasterFoods Professional Gluten Free Vegan Mayonnaise 2.2kg

Cooking Instructions:

  1. 1
    Pre-heat oven 200°C. Lightly oil the whole sweet potatoes and poke several times over with a fork. Season lightly and bake off for 45 minutes or until the potatoes are soft.
  2. 2
    Leave to cool, peel skin and remove flesh into large bowl. Keep the oven set to 200°C as it will be used again in the recipe.
  3. 3
    Add the cumin, garlic, paprika, ground and fresh coriander, parsley, lime zest and juice and gram flour/chickpea flour into a large bowl.
  4. 4
    Mash the mixture until smooth with no large chunks. Place the mixture in the fridge to firm up for an hour, or the freezer for 20-30 minutes. In the meantime, mix the dill and mayonnaise and set aside.
  5. 5
    The mix should be sticky rather than overly wet. You can add a tablespoon or so more of flour if necessary (the water content of sweet potatoes varies enormously).
  6. 6
    Lightly oil two baking trays. Roll a heaped tablespoon of the mixture (around 20g to 30 g) into a ball and slightly flatten onto oiled tray.
  7. 7
    Sprinkle black sesame seeds on top and bake for around 15 minutes until bases are golden brown. Squeeze over lime juice while still warm.
  8. 8
    Serve with pitta bread, red cabbage slaw, hummus, pickles, and the vegan dill mayonnaise.


  1. 1
    The batter can be made a day or two in advance.
  2. 2
    There are numerous spices to also try – MasterFoods™ Cinnamon Ground and MasterFoods™ Oregano Leaves are also delicious.
  3. 3
    For mayonnaise with an extra kick, add MasterFoods™ Chilli Sprinkle.

More Recipes Like This