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Sweet Potato Turmeric Falafel



  • For the Sweet Potato and Turmeric Falafels:
  • 1 sweet potato (baked or steamed)
  • 14oz can of chickpeas (drained and rinsed)
  • 1/2 cup fresh cilantro or parsley (I used cilantro)
  • 1 teaspoon turmeric powder
  • 2 garlic cloves
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • juice of half a lemon + zest of that half
  • 1 teaspoon sea salt


  1. Preheat your oven to 375F.
  2. Then simply place the steamed or baked sweet potato into the food processor and pulse for about 10 seconds, breaking down the sweet potato.
  3. Then add in the remaining ingredients into the food processor.
  4. 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.
  5. Then on a parchment paper lined baking sheet, scoop out the falafel mixture with an ice cream scooper and place on the sheet.
  6. Just make sure the falafels are no bigger than an inch thick.
  7. They should be pretty small. Bake for 15-20 minutes until the top is slightly golden brown and crispy.
  8. Enjoy!
  9. Toppings: – I like to add 4-5 falafels on top of a simple salad – arugula, celery, olives, cucumber, hemp seeds and tomatoes salad with a lemon and olive oil dressing (as seen above).
  10. Or add the falafel into a collard green or pita wrap.