Purple Sweet Potato Falafels

Falafels are such a great source of plant based protein and are a great addition to wraps and rice bowls. I love adding sweet potato to falafels since it helps make the texture perfect so when you bite into the falafel the outside is crunchy and the inside is soft and melts in your mouth. My favorite way to eat falafels is in a Mediterranean rice bowl! This recipe makes 12 falafel!

Processed with VSCO with m5 preset


  • 1 can chickpeas 
  • 1 purple sweet potato (regular works as well!!) 
  • 1 tbsp tahini 
  • 1/4 cup basil leaves 
  • 2 tbsp oat flour 
  • 1/2 tbsp minced garlic 


  • roast sweet potato by microwaving it for 6 minutes 
  • add in roasted sweet potato, drained chickpeas, and remaining ingredients and food process until fully combined and forms dough like texture 
  • form into 1 inch balls and air fry for 16-17 minutes at 400F 
  • add falafels to a rice bowl with hummus, cucumber, tomato, arugula, and vegan feta 

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