Baked Sweet Potato Falafel with Lemon Hummus
A lighter, oven-baked version of falafel using sweet potato, served with zesty lemon hummus.
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Ingredients
- 2 cups Sweet potato, peeled and cubed
- 15 ounces Canned chickpeas, drained and rinsed
- 1/2 cup Fresh parsley, chopped
- 3 units Garlic cloves, minced
- 1 1/2 teaspoons Ground cumin
- 1/4 cup Chickpea flour
- 2 tablespoons Olive oil
- 1/3 cup Tahini
- 3 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 1 pinch Salt and black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Steam or boil the sweet potato cubes until they are tender, then mash them smoothly in a large bowl.
- 3
In a food processor, pulse the chickpeas, parsley, two garlic cloves, cumin, and chickpea flour until combined but still slightly textured.
- 4
Fold the chickpea mixture into the mashed sweet potatoes and season with salt and pepper.
- 5
Form the mixture into small balls or patties and place them on the baking sheet, brushing lightly with olive oil.
- 6
Bake for 25-30 minutes, flipping halfway through, until the falafel are golden brown and firm.
- 7
While baking, whisk together the tahini, remaining garlic, lemon juice, and lemon zest with a splash of water to create the hummus sauce.
- 8
Serve the warm falafel with a generous drizzle of the lemon hummus and extra fresh parsley.
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