Oven-Baked Sweet Potato Falafel with Tahini Drizzle

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Baked falafel made from sweet potatoes and chickpeas, served with a creamy tahini sauce for a satisfying vegetarian snack or meal. This Middle Eastern-inspired vegetarian recipe, ready in about 40 minutes, pairs cooked sweet potato, canned chickpeas, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup mashed (about 1 medium) cooked sweet potato
• 1 1/2 cups drained and rinsed canned chickpeas
• 1/2 small, finely chopped yellow onion
• 1/4 cup chopped fresh parsley
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp for brushing olive oil
• 1/3 cup tahini
• 2 tbsp lemon juice
• 2-3 tbsp water
• 1/4 tsp garlic powder

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Instructions

1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. In a food processor, combine 1 cup mashed cooked sweet potato, 1 1/2 cups drained chickpeas, 1/2 small finely chopped yellow onion, 1/4 cup chopped fresh parsley, and 3 minced garlic cloves. Pulse until mixture is coarse but holds together when pressed.
2. Step 2: Transfer to a bowl and stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/4 cup all-purpose flour, 1/2 tsp baking powder, 1 tsp salt, and 1/4 tsp black pepper until evenly mixed.
3. Step 3: Form the mixture into 12 small patties or balls and place them spaced on the prepared baking sheet. Brush each with 2 tbsp olive oil. Bake for 20-25 minutes, flipping halfway, until golden and firm.
4. Step 4: Meanwhile, whisk together 1/3 cup tahini, 2 tbsp lemon juice, 2-3 tbsp water, and 1/4 tsp garlic powder in a small bowl until smooth and creamy. Serve the baked falafel warm drizzled with the tahini sauce.