Moroccan Spiced Sweet Potato Falafel with Tahini Dressing

27 July 2017

A tasty twist on the traditional falafel recipe, this delicious combination offers the perfect blend of sweetness and sharpness combined with fragrant spices.  You'll need a food processor or blender for this recipe, its super simple and really quick to make.  Falafels are an ideal snack or meal for anyone on a plant-based diet as they are high in protein and iron, and with the addition here of sweet potato, you'll get a hefty dose of anti-oxidants to boot! The tahini dressing is fab with these, its also great on any salads, and should keep well for a few days in the fridge.  Tahini is a very high source of calcium, which is great news for those of you on a dairy-free diet.

The falafel recipe makes about 9 bite-size balls, but you could also flatten them out, and make bigger patties for a burger style meal.  Falafels are great in salads, buddha bowls, pitta pockets, sandwiches, or as a snack on their own.  Enjoy!

Ingredients for the Falafel:

1 can/carton organic chick peas, rinsed and drained

2 tablespoons grated sweet potato

1 tablespoon tomato puree

Zest of a whole lemon, juice of half a lemon

1 tablespoon raisins

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon mild chilli powder

a pinch of cinnamon

1/2 teaspoon salt

optional - add a few sprigs of parsley or fresh coriander to your taste


Blitz together all the ingredients in a food processor until well broken up and combined.  Roll into bite size balls (or a bigger flatter shape for burgers), and place on a non-stick baking tray.  Bake at 200C for about 30 minutes until golden - turn over half way through cooking.

Ingredients for the Tahini Dressing:

3 tablespoons tahini

juice of three lemons

2 tablespoons apple cider vinegar

1 tablespoon extra virgin olive oil

1 1/2 tablespoons maple syrup

100ml water

1/4 teaspoon Himalayan pink salt / sea salt (or to taste)

Put all ingredients in a blender and blend until smooth and creamy.  Store in the fridge