These crispy sweet potato falafels are packed with fresh herbs and are super easy to make! Use canned or dried chickpeas and cook them in the air fryer or oven. They're crunchy, gluten-free, and a fun, healthy addition to any meal!
Sweet potatoes are a favorite in our house, and these crispy sweet potato falafels have become a regular meal. They're packed with fiber, carbs, and protein, making them a great choice to fuel my workouts. Plus, they're super easy to make, which is always a bonus when life gets busy. If you love sweet potatoes as much as I do, you’ve got to check out my Quinoa Sweet Potato Bowl for another tasty, healthy dinner option.
If you've never made falafels at home, now's the perfect time to try! Unlike most recipes, you can use canned or dried chickpeas for this recipe. It's a game changer, and I have spent months perfecting this recipe.
These falafels are a fun twist on the classic, with sweet potatoes adding a boost of flavor and nutrients. The best part? No frying required! You can bake them in the oven or crisp them up in the air fryer for a gluten-free, flavorful meal that’s healthy, simple, and seriously satisfying.
Why you'll love this recipe:
- No Frying Oil: Crispy falafels made without oil. You can bake or air fry them!
- Use Canned or Dried Chickpeas: They are so easy to make with what you have on hand!
- Flavorful: Bursting with fresh herbs, garlic, and spices for a tasty bite.
- Healthy Twist: Sweet potatoes and chickpeas make these falafels packed with nutrients.
- High Protein: 10 grams of plant protein per serving for a filling meal!
Ingredients
This extra-crispy sweet potato falafel recipe requires just eight simple ingredients. They're naturally gluten-free, healthy, and easy to make. Here's what you'll need:
- Sweet Potatoes: For these falafels, I recommend using Garnet or Jewel sweet potatoes. They help bind everything together and are a great source of fiber and nutrients. I haven't tested this recipe with Japanese white-fleshed potatoes.
- Chickpeas: You can use canned or dried chickpeas for this falafel recipe. I recommend soaking dried chickpeas for the best texture—they make the falafels firmer. If you're short on time, canned chickpeas are a great option; just be sure to drain them well to avoid extra moisture.
- Herbs (Parsley & Cilantro): Fresh parsley and cilantro add a burst of freshness and a pop of color to the falafels, giving them that classic, vibrant flavor. If you're not a fan of cilantro, you can swap it for more parsley or another herb like dill.
- Garlic: Fresh garlic adds that savory depth of flavor. Mince it finely so the taste is evenly distributed throughout the falafel.
- Cumin: This earthy spice is what gives falafel its signature warm, slightly smoky flavor. It's a must for that authentic falafel taste!
- Salt & Pepper: For seasoning.
- Baking Soda: This ingredient helps the falafel mixture rise slightly and creates a lighter, fluffier texture. Don't skip it if you want that perfect crispy outside and soft inside.
- Flour: Flour helps bind everything together, giving the falafel structure. Depending on your dietary needs, you can use oat, chickpea, gluten-free, or regular flour. I prefer chickpea flour for an extra authentic touch!
Instructions
Making sweet potato falafels is quick and easy! Here's how to make them in the air fryer or oven:
Microwave or steam the sweet potato until tender. If using the microwave, pierce with a fork and cook for 3-5 minutes.
Blend the sweet potato, chickpeas, herbs, garlic, and spices in a food processor until it holds together but is still coarse. If using dried chickpeas, soak them first.
Add to a bowl and stir in the flour.
Form the mixture into about 15 balls and place them on a baking sheet. Spray or drizzle with olive oil.
Bake at 375°F for 20-25 minutes, flipping halfway through, until the falafels are crispy on both sides. Air fryer instructions are in the FAQ and recipe card.
Serve with hummus, tzatziki, or a salad, and enjoy!
Top tips
- Don't Over-Pulse: Pulse the dough until it's crumbly, not smooth, so the falafels stay crispy.
- Dried Chickpeas Are Best: Dried chickpeas make the falafels better, but canned ones work if you're in a rush.
- Serve Fresh: Falafels taste best when they're hot from the oven or air fryer with your favorite dips or salad.
Substituions & Variations
- Chickpea Flour Substitutes: Use oat flour or gluten-free baking flour. Do not use almond flour or coconut flour.
- Use Leftover Sweet Potatoes: If you have leftover oven-baked sweet potatoes, this is a perfect time to use them! They’ll work just as well as freshly cooked ones, saving you time while adding delicious moisture and sweetness to the falafel mixture. Mash them up and proceed with the recipe!
- Spicy Falafels: Add a pinch of cayenne pepper or chili flakes if you like a bit of heat.
- Lemon Zest: Add one teaspoon of lemon zest to the dough for a fresh kick.
Equipment
- Food Processor or Blender
- Microwave
- Baking Sheet or Air Fryer
- Fork + Spatula
- Measuring Cups
What to serve with falafel:
There are so many delicious side dishes that pair well with crispy falafels. Here is a list:
- Hummus & Tzatziki: Perfect dipping sauces that pair really well with falafel. Try this hummus recipe and this healthy tzatziki.
- Salads: A fresh cucumber, tomato, and red onion salad or a side of tabbouleh adds a light, refreshing touch. We love this cucumber carrot salad and Greek spinach salad.
- Pita Bread or Wraps: Warm pita or wraps are perfect for making falafel sandwiches or wraps. Try these halloumi gyros!
- Roasted Vegetables: Serve with roasted veggies like zucchini, eggplant, or sweet potatoes for a wholesome meal.
- Rice or Quinoa: A side of rice or quinoa adds a filling, nutritious base to your falafel.
- Tahini: Drizzle falafel with tahini sauce, a creamy condiment made from sesame paste, garlic, lemon juice, and water.
Storage
Storing: After cooling completely, leftover sweet potato falafel can be stored in an airtight container in the fridge for up to 3-4 days.
Reheating: For best results, reheat in the oven at 350°F (175°C) for 10-15 minutes. You can also use the air fryer at 400°F for 3-5 minutes for quicker reheating. Avoid microwaving, as it makes them soggy.
Frequently Asked Questions
Yes, you can! Preheat your air fryer to 400°F, place the raw falafels in the basket, spray the tops with avocado or olive oil, and air fry for 10-15 minutes until crispy.
For the best texture, soaked dried chickpeas are ideal as they make the falafel firmer. However, if you're looking for a quicker and easier option, canned chickpeas work perfectly fine and still taste great!
Traditional falafel made with chickpeas, chickpea flour, and herbs is gluten-free. Just make sure no wheat flour or breadcrumbs are added. This recipe is 100% gluten-free!
Yes, falafel can be frozen before or after cooking. Freeze them on a baking sheet until solid, then store them in a freezer bag or container. Reheat in the oven or air fryer when ready to eat.
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📖 Recipe
Sweet Potato Falafel Recipe
Ingredients
- 1 large sweet potato
- 14 oz can chickpeas, drained (or 1 heaping cup dried chickpeas soaked in water overnight)
- ¾ cup parsley, roughly chopped
- ¾ cup cilantro, roughly chopped
- 2 large garlic cloves
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 2 tablespoon flour, chickpea, gluten-free all-purpose flour, or all-purpose flour
- ¼ teaspoon baking soda
- Salt & pepper, to taste
- Olive oil or avocado oil spray, for extra crispiness
Instructions
- Prep: Preheat the oven to 425°F and lightly grease a baking sheet. If using an air fryer, read step #10
- Type of Chickpeas: You can use either canned or dried chickpeas for this recipe. I personally prefer dried chickpeas for the best texture. If using dried chickpeas, place them in a bowl, cover with water, and soak for at least 12 hours (up to 24 hours) at room temperature. Soaking helps achieve a firmer, more traditional texture. Canned chickpeas are a quicker option but may result in a softer interior.
- Cook Sweet Potato in Microwave: Pierce the sweet potato with a fork several times. Steam in the microwave for 3-5 minutes until very fork-tender. Allow the sweet potato to cool for 5 minutes, then cut it open, scoop out the insides, and discard the skin.
- Make the Dough: In a food processor or high-speed blender, combine sweet potato flesh, chickpeas, parsley, cilantro, garlic, cumin, black pepper, baking soda, and salt. Pulse 2-3 times until the mixture easily sticks together but remains coarse (avoid a paste-like consistency). Fold in the flour with a spatula so you do not over pulse the dough.
- Make the Falafels: Shape the mixture into approximately 15 falafel balls using a meatball scooper or your hands. Place them on the prepared baking sheet. If air frying, proceed to Step #10.
- Baking: Bake the falafel in the preheated oven for 20-25 minutes or until browned and crispy on the bottoms. Optionally, flip them halfway through baking for golden brown on both sides. The falafel should be crisp outside and soft inside.
- Air Frying: Preheat the air fryer to 400°F. Place the raw falafels in the basket, spray the tops with avocado or olive oil spray, and air fry for 10-15 minutes until crispy on the outside.
Notes
Nutrition
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Hadley says
Great recipe! We love sweet potatoes in our house and these did not disappoint
Tati Chermayeff says
This made my day!! No joke. Happy you loved this recipe as much as me.