Vegan Sweet Potato and Corn Falafel

Vegan Sweet Potato and Corn Falafel

This vegan sweet potato falafel recipe is a new twist on an old favorite, making it easier, more flavorful with corn, and even better! They’re healthy, gluten-free, so delicious, and perfect for meal prep! Make a big batch ahead and refrigerate or freeze, then you can always have homemade falafel in minutes!

5 from 1 vote

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Prep Time 15 mins

Cook Time 10 mins

Chill Time 30 mins

Course Appetizer, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks

Servings falafel

Calories 55 kcal

Ingredients

1 (1 ) medium-large sweet potato about 1 cup mashed
2 tsp (2 tsp) vegetable oil + more for frying
1 (1 ) large onion diced
2 (2 ) garlic cloves minced
4 tbsp (40 g) oats or sub all-purpose or chickpea flour
2 x 14 oz (800 g) cans chickpeas rinsed & drained
1 tsp (1 tsp) ground cumin
1 tsp (1 tsp) smoked paprika
1 tsp (½ tsp) salt or to taste
½ tsp (½ tsp) black pepper or to taste
1 pinch (pinch) of chili powder optional to taste
1-2 tbsp (1-2 tbsp) Ajvar or paprika paste or tomato paste
½ x 10 oz (130 g) can corn rinsed and drained, or ¾ cup frozen (thawed), optional
½ cup (30 g) fresh parsley or coriander finely chopped (optional)

To serve (optional)

Instructions

*Note: see step-by-step photos above!
Pierce the sweet potato a few times with a fork. Then microwave for 10 minutes on high, or until soft. (Alternatively, wrap in aluminum foil or brush with oil and bake in the preheated oven at 392°F/200°C for about 60 minutes, or until soft).
Meanwhile, heat 2 teaspoons of oil in a non-stick pan or skillet. Add the onion and sauté for 2-3 minutes, until translucent. Then add the garlic and sauté for a further minute. Set aside.
Place the oats in a food processor and process into fine flour. Add the chickpeas, sautéed onions and garlic, cumin, smoked paprika, salt, pepper, and a pinch of chili. Process into a coarse mixture but do not purée (see photo above), then transfer to a bowl.
Once the sweet potato is soft, scoop out the flesh. Add to the bowl along with the Ajvar, corn, and parsley or coriander (if using) and mix to combine. Taste and adjust seasonings as needed. Refrigerate for 30 minutes or up to overnight. (If the falafel dough looks still too sticky after chilling, add a bit more flour).
Once the mixture has become firmer, form it into flat balls with damp hands and arrange them on a baking sheet lined with parchment paper.
Heat a generous amount of oil in a large non-stick pan or skillet. Place about 11 falafel in the hot oil, depending on the size of your falafel and pan (be sure to leave enough space between each other), and flatten with a spatula. Cook for about 4 minutes, or until golden brown. Then flip and cook the other side, too. (Alternatively, bake the falafel as instructed in this recipe).
Sprinkle with sesame seeds and enjoy hot with hummus or your favorite dip as a snack, side dish or appetizer!

Notes

Storage: Keep leftover falafel in an airtight container stored in the fridge for up to 5 days. Reheat in a preheated oven at 180°C (350°C) for 8-10 minutes, or until warm and crisp!
See blog post for further information on freezing instruction, serving suggestions, and more!

Nutritions

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!