Baked Sweet Potato Falafel

  • Serves 6
  • Prep in 30 minutes
  • Cook in 20 minutes
Adding more beans, pulses & lentils into our diets is something we are all vaguely aware of as being a good thing (I confirm this is a good thing!) but often this can come with a wave of….unexpected turbulence let’s say.

Now that is entirely normal & can be purely to do with acclimatisation, (the processes of soaking & sprouting being very helpful to lessen such issues) but I’ve also got another trick up my sleeve for you; the wonderful fava bean!

As a member of the broad bean family these dried beans are a lot easier on the digestive tract as their fibre content is different. They are also fabulously delicious, a little softer than some of their friends & far quicker to cook.

I find the combination here with sweet potatoes & roasted onions to be truly divine, the beans also make wonderful dips & soups.

Serve with wraps or pitta, crunchy salad, sauerkraut & cooling yoghurt for a truly delectable mezze meal.



Key Facts

  • Family Friendly
  • Freezer Friendly
  • Prep Ahead - Lasts 4 days
  • Lunchbox Idea


  • 2 small (fist sized) sweet potatoes

  • 1 large red onion

  • 1 cup dry fava beans

  • 2 cloves of garlic

  • 1/2 tablespoon extra virgin olive or avocado oil

  • 1 teaspoon baking powder (gluten free if necessary)

  • 1 large handful fresh parsley

  • Pinch of salt + 1 teaspoon black pepper

  • 1/2 teaspoon cumin

  • To serve – almond or regular yoghurt, sauerkraut, cauliflower wraps, psyllium pitta, regular pitta/flatbreads, tahini dressing & whatever else you wish!


  1. 01
    1. Preheat your oven to 200C, line a tray with a silicone mat or parchment paper.
  2. 02
    1. Rinse the fava beans well 3-4 times then bring to a gentle simmer in 5 cups of cold water. Skim off the scum from the top & cook for 30 minutes.
  3. 03
    1. Roughly chop the sweet potato & onion into 2cm pieces, tumble together & pop in to roast for 15 minutes. Give them a shake about & pop back in for a further 5 minutes if they’re not quite done (you want soft & sticky not overly crisp or singed).
  4. 04
    1. Drain the beans & add to a food processor with the roasted vegetables, roughly chopped garlic, olive oil, seasoning & cumin. Blend until you have a uniform mix, scraping the sides down regularly.
  5. 05
    1. Roughly chop the parsley & add this along with the baking powder, pulse these in well.
  6. 06
    1. Roll into patties & arrange back on the tray you used for the vegetables (swap parchment/clean the silicone mat if it’s got sticky bits on it or they’ll catch & burn). Bake for 20 minutes in the middle of the oven.
  7. 07
    1. Leave to cool on the tray for 5 minutes (so they aren’t too soft) then either serve or cool completely & refrigerate using within 4 days. They also freeze well & can be kept frozen for up to 3 months.


No comments!

Leave Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Learn more

Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

Learn more