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Sweet Potato Falafel

Serves: 6
Prep: 10
Cook: 20

    Whether served as a choose-your-own adventure plate, or assembled for a grab-and-go pita pocket, these quick, baked, falafel are the star!


    • 3 Weet-Bix™, finely crushed
    • 1 can chickpeas, drained
    • 1/4 cup parsley leaves, loosely packed
    • 1⁄4 tsp salt
    • 1⁄2 tsp ground cumin
    • 1⁄2 tsp ground coriander
    • 1 cup steamed sweet potato (250g)
    • Extra virgin olive oil spray
    To serve
    • 6 small wholemeal pita bread · 2 cups mixed lettuce leaves
    • 12 slices of tomato
    • 12 slices of cucumber
    • Natural yoghurt, tahini sauce, or bbq sauce (optional)


    1. Preheat oven to 200°C (400°F). Line an oven tray with baking paper.
    2. In a food processor, pulse chickpeas, parsley, salt and spices to a rough paste. Add sweet potato and pulse to incorporate. Add crushed Weet-Bix and stir well to combine.
    3. Use a tablespoon to portion mixture into 24 pieces, and roll into rounds. Place falafels on prepared tray, press tops to flatten slightly, and lightly spray with the oil.
    4. Bake 20–22 minutes until golden, rotating tray half way through.
    5. Serve falafel with pita and salad.


    • For larger falafel, portion into 18 balls (3 per serve).

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