*This recipe is gluten-free according to industry standards


  • olive oil
  • to serve (optional) middle eastern wraps
  • 1 large (about 500g) sweet potato
  • 120g gram flour
  • 1 tsp ground cumin
  • 1 clove garlic, crushed
  • grated to make 1 tsp ginger
  • ½ tsp mild chilli powder
  • chopped to make 1 tbsp coriander


  • a bunch coriander, chopped
  • 1 small shallot, chopped
  • 1 green chilli, chopped
  • a chunk 
ginger, peeled and chopped
  • ½ lemon
, juiced


  • 2 carrots, peeled and grated
  • ½ lemon
, juiced
  • 1 tsp cumin seeds, toasted
  • ½ small bunch coriander leaves, chopped


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Prick the sweet potato then cook it in the microwave for 5-10 minutes until completely soft. Leave to cool for a few minutes, then split in half and scoop the flesh into a bowl. Add the remaining falafel ingredients and lots of seasoning. Mash well.

  • STEP 2

    Form the mix into 12 flattish balls in your hands. Put onto an oiled baking sheet and bake for 10-15 minutes until dry and golden.

  • STEP 3

    Put the coriander chutney ingredients into a blender and whizz, adding a splash of water if you need to, and blend until smooth. Season, and tip into a bowl.

  • STEP 4

    Toss all the carrot salad ingredients with some seasoning and 1 tsp oil. Serve the falafels with the carrot salad, coriander chutney, and wraps (but not if you're cooking a gluten-free meal) for stuffing everything into, if you like.


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