Sweet Potato Falafel Recipe With Coriander Chutney and Carrot Salad served with flatbread on a silver tray

Sweet potato falafel with coriander chutney and carrot salad

  • serves 4
  • Easy

This recipe for sweet potato falafel with coriander chutney and carrot salad is vegan, low-calorie and gluten-free. Plus, it's ready in under an hour - perfect for midweek


*This recipe is gluten-free according to industry standards



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


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


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

  • Kcals 312
  • Fat 3.6g
  • Saturates 0.6g
  • Carbs 54.4g
  • Sugars 22g
  • Fibre 11.4g
  • Protein 9.9g
  • Salt 0.3g