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Sweet Potato Falafel with Hummus | Bake to the roots

Sweet Potato Falafel with Hummus and Tomato Salad

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  • Author: Bake to the roots
  • Prep Time: 00:35
  • Cook Time: 00:30
  • Total Time: 02:30
  • Yield: 4
  • Category: Dinner
  • Cuisine: International


Sweet potatoes make a great base for falafel – in combination with fresh hummus a delicious meal everyone will love!


For the falafel:
17.6 oz. (500g) sweet potatoes
1 can (14 oz.) chickpeas
1 medium egg yolk
2 tbsp. chickpea flour
2 tbsp. (wholemeal) bread crumbs or panko
salt, pepper
cayenne pepper
For the hummus:
8.8 oz. (250g) chickpeas (from a can), rinsed and drained
1/4 cup (60ml) lemon juice (plus more if needed)
1/4 cup (60g) tahini (sesame paste)
2 tbsp. olive oil (plus more for serving)
1-2 garlic cloves, roughly chopped
1/2 tsp. ground cumin
1/2 tsp. salt
2-3 tbsp. cold water (plus more if needed)
salt, pepper
For the tomato salad:
2-3 medium sized tomatoes, diced
1 small red onion, diced
1-2 tbsp. olive oil
1 tbsp. white wine vinegar
salt, pepper


1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Peel the sweet potatoes and cut into 0.8 inches (2cm) thick slices. Place on the baking sheet and bake for 25-30 minutes until cooked and soft. Take out of the oven and let cool down.

2. Add the chickpeas to a sieve, rinse with water and let drain. Add together with the sweet potato and the egg yolk to a food processor/mixer and mix until you get fine crumbs/pieces – do not mix until you get a paste – that would be too much. Add the chickpea flour and bread crumbs (panko) and mix in. Season well with salt, pepper, and cayenne pepper. Place in the fridge for about 1 hour to cool down.

3. While the mixture is cooling down prepare the hummus. Pour the chickpeas from the can into a sieve, rinse with water and let drain. Add the tahini and lemon juice to a food processor or strong mixer and mix for a minute or so until creamy. Add the olive oil, chopped garlic, ground cumin, and salt – mix until well combined. Add about half of the chickpeas to the food processor/mixer and mix for a minute or so until the chickpeas are creamy. Add the remaining chickpeas and mix another 1-2 minutes until you get a thick paste. The hummus is probably quite thick at this moment – continue mixing and add cold water until the hummus has a nice creamy and spreadable consistency. Season with some more salt and pepper if needed. Transfer to a bowl or plate and drizzle with some olive oil. Set aside until needed. 

4. Wash, dry, and clean the tomatoes and cut into cubes. Peel the onion and dice finely. Add the olive oil and vinegar to a bowl and mix to combine. Season with salt and pepper. Add the tomatoes and onion dices and mix. Let marinate for at least 10 minutes. 

5. Shape the falafel mixture into small balls. Heat up a pot with oil to a temperature of about 350°F (175°C). Fry the falafel in small batches for 3-6 minutes (depending on the size) or until golden. Keep an eye on the temperature so they won’t burn. Take out and let drain on a piece of kitchen paper. Repeat with the remaining mixture/balls. Serve the falafel with the hummus, tomato salad, and some bread. The falafel are also delicious served cold.


Enjoy frying!