These crispy sweet potato falafels are full of fresh herbs and simple to prepare. Make them with canned or soaked dried chickpeas and cook in the oven or air fryer for a crunchy, gluten-free, nutrient-packed addition to any meal.
Sweet potatoes are a family favorite, and these falafels have become a go-to dinner. They deliver fiber, complex carbs, and plant protein to fuel an active lifestyle, and they come together quickly—perfect for busy evenings. If you enjoy sweet potato recipes, try a quinoa sweet potato bowl as another wholesome option.
If you’ve never made falafel at home, this is a great recipe to start with. Unlike many versions, it works with either canned or dried chickpeas, so you can use what you already have. The sweet potato adds moisture, natural sweetness, and extra nutrients. Best of all, there’s no deep frying required: bake or air fry for crisp, golden falafels that stay tender inside.
Why you’ll love this recipe:
- No Frying Oil: Enjoy crisp falafels without deep frying—bake or air fry instead.
- Flexible Chickpea Options: Works with canned or soaked dried chickpeas depending on time and texture preference.
- Herb-Forward Flavor: Fresh parsley and cilantro, garlic, and warm spices give vibrant flavor.
- Healthy Ingredients: Sweet potatoes and chickpeas add nutrients and fiber.
- Protein-Rich: About 10 g plant protein per serving, making them filling and satisfying.
Ingredients
This extra-crispy sweet potato falafel recipe uses eight simple ingredients and is naturally gluten-free when gluten-free flour is chosen. Here’s what you’ll need:
- Sweet potato: 1 large (Garnet or Jewel recommended for texture and sweetness).
- Chickpeas: 14 oz can, drained, or 1 heaping cup dried chickpeas soaked overnight.
- Parsley & cilantro: ¾ cup each, roughly chopped (swap cilantro for more parsley if desired).
- Garlic: 2 large cloves, minced.
- Cumin: 1 tsp for that warm, classic falafel flavor.
- Salt & pepper: To taste.
- Baking soda: ¼ tsp to lighten the mixture.
- Flour: 2 tbsp (chickpea flour, oat flour, gluten-free blend, or all-purpose to bind).
- Olive or avocado oil spray: Optional, for extra crispiness when baking or air frying.
Instructions
These falafels are quick to make. Follow the steps below for oven or air fryer preparation.
Microwave or steam the sweet potato until fork-tender. Pierce it and microwave for 3–5 minutes, or steam until soft. Let cool, then scoop out the flesh.
In a food processor or high-speed blender, combine sweet potato flesh, chickpeas, parsley, cilantro, garlic, cumin, baking soda, salt, and pepper. Pulse just until the mixture sticks together but remains slightly coarse—avoid turning it into a paste.
Transfer to a bowl and fold in the flour to bind. Adjust amount slightly if mixture is too wet.
Form about 15 falafel balls and place on a baking sheet. Lightly spray or brush with oil for a crisper exterior.
Bake at 375°F (190°C) for 20–25 minutes, flipping once, until golden and crisp. For the air fryer, preheat to 400°F (200°C) and air fry the raw falafels for 10–15 minutes, spraying the tops lightly with oil, until crispy. Serve with hummus, tzatziki, a salad, or in a pita.
Top tips
- Don’t over-pulse: Pulse until crumbly. Too smooth and the falafels become dense.
- Dried chickpeas yield the best texture: If you have time, soak dried chickpeas overnight for a firmer result; canned chickpeas are fine for a quicker option.
- Serve hot: Falafels are best fresh from the oven or air fryer with your favorite dips.
Substitutions & Variations
- Flour alternatives: Use oat flour or a gluten-free all-purpose blend if avoiding gluten. Avoid almond or coconut flour as they change texture.
- Leftover sweet potatoes: Roasted or baked leftovers work well—just mash and add to the mixture.
- Spicy variation: Add cayenne or chili flakes for heat.
- Bright flavor: Stir in 1 tsp lemon zest for a fresh note.
Equipment
- Food processor or blender
- Microwave or steamer
- Baking sheet or air fryer
- Fork and spatula
- Measuring cups
What to serve with falafel:
Falafels pair well with many sides. Try:
- Hummus & tzatziki: Classic dipping sauces that complement falafel.
- Fresh salads: Cucumber-tomato salad, tabbouleh, or a simple greens mix.
- Pita or wraps: Make falafel sandwiches with veggies and sauce.
- Roasted vegetables: Serve alongside roasted zucchini, eggplant, or extra sweet potato.
- Rice or quinoa: A hearty base for a falafel bowl.
- Tahini: Drizzle with tahini sauce for extra flavor.
Storage
Storing: After cooling completely, refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or in the air fryer at 400°F for 3–5 minutes to restore crispness. Avoid microwaving, which can make them soggy.
Frequently Asked Questions
Yes. Preheat the air fryer to 400°F, arrange the raw falafels in the basket, lightly spray with oil, and air fry 10–15 minutes until golden and crisp.
Canned chickpeas work well for convenience, though soaked dried chickpeas give a firmer, more traditional texture.
Falafel can be gluten-free when made with chickpea or gluten-free flour and no wheat-based fillers. Use gluten-free flour to ensure this recipe remains gluten-free.
Yes. Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. Reheat from frozen in the oven or air fryer.
More Greek-inspired recipes!
Looking for similar recipes? Try a quinoa sweet potato bowl, Greek chickpea soup, homemade hummus, or air fryer pita chips for tasty meal ideas.
Did you make this recipe?
Please leave a review if you try it and share photos on social media if you’d like—it’s always a pleasure to see how you customize the recipe.
📖 Recipe
Sweet Potato Falafel Recipe
Ingredients
- 1 large sweet potato
- 14 oz can chickpeas, drained (or 1 heaping cup dried chickpeas soaked overnight)
- ¾ cup parsley, roughly chopped
- ¾ cup cilantro, roughly chopped
- 2 large garlic cloves, minced
- 1 tsp cumin
- ½ tsp black pepper
- 2 tbsp flour (chickpea, gluten-free, or all-purpose)
- ¼ tsp baking soda
- Salt & pepper, to taste
- Olive or avocado oil spray, for extra crispiness (optional)
Instructions
- Prep: Preheat the oven to 425°F and lightly grease a baking sheet. If using an air fryer, follow the air fryer step below.
- Chickpeas: Use canned or soaked dried chickpeas. Soaked dried chickpeas give a firmer texture; canned are faster.
- Cook sweet potato: Pierce and microwave or steam the sweet potato for 3–5 minutes until very tender. Let cool, then scoop out the flesh.
- Make the dough: In a food processor, combine sweet potato flesh, chickpeas, parsley, cilantro, garlic, cumin, black pepper, baking soda, and salt. Pulse 2–3 times until the mixture holds together but stays coarse. Fold in the flour with a spatula.
- Shape: Form the mixture into about 15 balls and place on the prepared baking sheet.
- Bake: Bake at 375°F for 20–25 minutes, flipping halfway through, until browned and crispy on the bottoms. The outside should be crisp and the inside soft.
- Air fry: Or preheat the air fryer to 400°F, place raw falafels in the basket, spray the tops with oil, and air fry 10–15 minutes until crisp.
- Serve: Enjoy with hummus, tzatziki, in a gyro, on a salad, or as an appetizer.
Notes
Don’t over-pulse: Pulse until the mixture is crumbly. Over-processing creates a dense texture.
Dried chickpeas: If you have time, use soaked dried chickpeas for the best texture; canned chickpeas work well for convenience.
Serving ideas: Stuff into pita with veggies and sauces, add to bowls or salads, or serve with hummus and tzatziki.
Freezing: Freeze before or after cooking in a single layer, then transfer to a freezer bag. Reheat in the oven or air fryer.
Storing: Refrigerate in an airtight container for 3–4 days.
Reheating: Reheat in a 350°F oven for 10–15 minutes or air fry at 400°F for 3–5 minutes. Avoid microwaving to prevent sogginess.
Nutrition
Carbohydrates: 35 g |
Protein: 10 g |
Fat: 2 g
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for products I recommend. Thank you for supporting this recipe.
Sharing is caring!