Sweet Potato Falafels with Mint and Harissa Dip

Roasted sweet potatoes make these falafels so colourful and moist. Served with a spicy harissa, mint and tahini dip, these make a tasty lunch or starter.


  • No tahini? Use natural yoghurt (or vegan yoghurt) instead. 
  • No almond flour? Swap for chickpea flour.
  • No mint? Use parsley or coriander. 
  • No ground coriander? Try with ginger powder, curry powder or garam masala.

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Servings: 4


300 g Sweet potatoes

1 tbsp Olive oil

1 can chickpeas (drained and rinsed )

100 g Almond flour (or chickpea flour)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

Salt & pepper

300 ml Vegetable oil (for cooking )

For the dip:

1 tbsp Mint (chopped )

2 tbsp Harissa pesto

4 tbsp Tahini


  1. Preheat the oven to 200 C/180 fan/gas mark 5. Scrub clean and roughly chop the sweet potatoes. Add them to a baking dish, drizzle with the olive oil, season with salt and pepper and roast for 35 minutes, or until tender.
  2. Blend sweet potatoes, chickpeas, flour, cumin, coriander and smoked paprika in a food processor until just smooth. Don't over-blend, or the mixture will get too wet. Top tip: if the mixture is too wet, just add a little extra flour.
  3. Pop the sweet potato mixture in the fridge for at least 30 minutes at least. Once it's cooled, take 1 tbsp at a time and shape into balls.
  4. Heat the vegetable oil in a large frying pan. Carefully lower the falafel balls into the oil and cook 3-4 minutes on each side, until golden brown and crisp.
  5. Stir all the dip ingredients together in a bowl. Add a splash of water if it's a bit thick.
  6. Serve the warm falafels with the spicy sauce.
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How to store

Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month. 


Serve in lettuce wraps with a dollop of natural yoghurt and a squeeze of lime juice. 

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