Lentil and Sweet Potato Falafels

Lentil and Sweet Potato Falafels

Serves: 16 falafels


  • 1 cup lentils, cooked
  • 2 medium sweet potatoes, cooked and cut into pieces
  • 1/2 cup chickpea flour or another flour of your choice
  • 2 cloves of garlic, finely chopped
  • 1 medium onion, finely chopped
  • salt and pepper
  • 1 tsp oregano (optional)
  • 1 tsp thyme (optional)


  1. Heat a large skillet over medium heat, preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Once skillet is hot, add onions and sauté for 4-5 minutes, or until slightly golden brown
  3. Add garlic and sautéed for 2 more minutes then remove from heat and turn off stove top.
  4. To a food processor, add all the ingredients including onion and garlic. Pulse a few times, scraping down sides as needed until thoroughly combined. You are looking for a crumbly dough, not a paste
  5. Taste the seasonings and add more salt or herbs for flavor.
  6. Form your dough into balls. and arrange them on the baking sheet
  7. Bake for 20 minutes, while you prepare your dressing of choice(Sriracha or tahini are my top choices).
  8. Remove the falafels from oven and let cool slightly. They will firm up more as they get cooled