These Lazy Falafel Baked Sweet Potatoes make the best healthy yet filling easy dinner: tender sweet potatoes topped with subtly spiced, nutty chickpeas, drizzled in a creamy tahini sauce.
Inspired by my Lazy Falafel and Lazy Falafel Lettuce Wraps, I got thinking about other ways I could put this easy and tasty recipe to use.
These Lazy Falafel Baked Sweet Potatoes are a slightly more substantial variation – they’re not quite as quick to make as their lettuce wrap counterparts because you have to wait for the sweet potatoes to cook, but they make more of a proper meal, making this dish perfect for a healthy weeknight dinner.
It all starts off with some super sweet, velvety soft, fibre-packed baked sweet potatoes – I went for a mixture of orange sweet potatoes and purple sweet potatoes for varied colour and flavour. You can eat the skin if you want, or just scoop out the flesh if you’d rather.
The sweet potatoes get topped with my Lazy Falafel, which is basically a mixture of onions and mashed chickpeas fried together with some basic spices and coriander. It’s so easy to make and much less faff than making traditional falafel, but tastes remarkably similar!
I’d definitely recommend serving with a sauce for extra flavour. I’ve left you a selection of sauces to choose from – you can use:
And these Lazy Falafel Baked Sweet Potatoes are also delicious served with some fresh salad too!
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
To see how to make the Lazy Falafel, check out this video:
Helpful tools to make these Lazy Falafel Baked Sweet Potatoes:
rectangular baking tray
baking paper
Lazy Falafel Baked Sweet Potatoes (Vegan + GF)
Ingredients
For the sweet potatoes:
- 2 medium-sized sweet potatoes, halved (I used a mixture of orange and purple sweet potatoes)
For the falafel:
- 1 tablespoon oil (olive, vegetable, rapeseed or coconut)
- 1 onion, diced
- Handful of fresh coriander (cilantro), roughly chopped (or sub 1 teaspoon dried coriander)
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Salt + pepper, to taste
- 400 g (14oz) tin of chickpeas, drained and rinsed
Instructions
For the sweet potatoes:
- Lay out sweet potatoes face-down on a baking tray (lined with baking paper) and bake in an oven at 180 degrees Celsius (350 degrees Fahrenheit) for around 30 minutes, or until soft enough to easily pierce with a fork
For the falafel:
- Heat up oil in a frying pan
- Add onions and fry for 10 minutes or so, until soft and slightly caramelised
- Meanwhile, either purée the chickpeas in a food processor or using a hand blender, or mash them up using a fork or a potato masher (depending on what kind of texture you prefer, and what equipment you have on hand!)
- Add the spices, salt and pepper, coriander and chickpeas to the pan once onions are soft
To serve:
- Lay out sweet potatoes on a plate, cover with the falafel and drizzle over sauce of choice*
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Paula
I’m not vegan but this looked delicious and it didn’t disappoint – such a creative way of cooking with chickpeas!
Rhian Williams
Thank you!
Maja
Perfect! Really delicious 🙂 Thank you
Rhian Williams
Aw great, thank you so much!