Frieda's Specialty Produce - Stokes Purple Sweet Potato Falafel

Servings: 26 falafels

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Stokes Purple® Sweet Potato Falafel

Original recipe by Naomi Maderos @naomithesweetestpotato


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 gloves, 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


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. 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. 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).


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

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