Stokes Purple® Sweet Potato Falafel

Original recipe by Naomi Maderos @naomithesweetestpotato

Serving Size



Serving Size



  • Falafel
    1 large Stokes Purple® sweet potato, cooked (steaming, boiling, or baking) and cut into chunks

  • 1 16-oz. can chickpeas, drained and rinsed

  • 1/2 an onion, diced

  • 2 garlic cloves, minced

  • 1/4 cup fresh parsley

  • 1/4 cup fresh cilantro

  • 1 teaspoon cumin

  • 1 teaspoon ground coriander

  • 2 tablespoons flour (all purpose, or any other kind)

  • 2 tablespoon lemon juice

  • 1 tablespoon tahini

  • 1/4 teaspoon paprika

  • Salt and pepper, to taste

  • Tzatziki
    1 cup Greek whole milk yogurt

  • 1/2 English cucumber, peeled, seeded, finely chopped, and drained

  • 3 cloves garlic, finely minced

  • 1 teaspoon finely grate lemon zest

  • 1 tablespoon fresh lemon juice

  • 1 tablespoons chopped fresh dill

  • Salt and pepper, to taste

Organic Stokes Purple® Sweet Potato


Cooking Steps

  1. 1

    In a bowl, combine all of the Tzatziki ingredients together. Let chill for at least 30 minutes.

  2. 2

    Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Add all the ingredients in a food processor, and season to taste. Pulse until just combined.

  3. 3

    If the batter feels too wet/sticky, add more flour. Using a spoon, scoop about 1-2 tablespoons of the mixture and form into a ball, and place it on the lined baking sheet. (You can also flatten it into a disc.) Repeat with the remaining dough.

  4. 4

    Bake for about 35-40 minutes until crispy on the outside. Allow falafel to cool before removing from tray. Serve warm as an appetizer or a main course. If preferred, drizzle with tzatziki (cucumber yogurt sauce).

Where to Buy Frieda’s

Where to Buy Frieda’s