• Mains
  • Sides

Sweet Potato Falafel Salad

Preparation Time20 mins
Cook Time40 mins


2 sweet potatoes (700g), peeled & diced
1 tbs olive oil
400g can chickpeas, drained, rinsed & mashed
2 tsp ground cumin
1 tsp smoked paprika, plus extra for dusting
1 tsp salt
1 clove garlic, minced
¼ cup chopped fresh coriander
¼ cup gluten free plain flour
¼ cup sesame seeds
½ cup Greek yoghurt, to serve
1 lemon, cut into cheeks, to serve

60g mixed lettuce
100g cherry tomatoes, halved
1 Lebanese cucumber, diced
¼ red onion, thinly sliced
2 tsp extra virgin olive oil


Preheat oven to 180°C Fan.

Toss sweet potato with oil and place on a baking tray. Cover tightly with baking paper and foil. Bake for 30 minutes until potato is tender. Transfer to a large bowl and mash and cool slightly. Add chickpeas, cumin, paprika, garlic, coriander, flour and salt. Mix well to combine and roll into 15 balls. Transfer to baking tray lined with baking paper, flattening slightly, and sprinkle with sesame seeds. Bake for 25 minutes.

To serve, arrange lettuce, tomatoes, cucumber and onion onto platter. Season with salt and pepper and drizzle with olive oil. Dust falafels with paprika and arrange next to salad. Serve with yoghurt and lemon cheeks.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au