Sweet Potato Falafel

Whether served as a choose-your-own adventure plate, or assembled for a grab-and-go pita pocket, these quick, baked, falafel are the star!

Serves: 6 | Total Time: 30 mins


  • 3 Weet-Bix™, finely crushed
  • 1 can chickpeas, drained
  • 1/4 cup parsley leaves, loosely packed
  • 1⁄4 tsp salt
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground coriander
  • 1 cup steamed sweet potato (250g)
  • Extra virgin olive oil spray

To serve:

  • 6 small wholemeal pita bread
  • 2 cups mixed lettuce leaves
  • 12 slices of tomato
  • 12 slices of cucumber
  • Natural yoghurt, tahini sauce, or bbq sauce (optional)


  1. Preheat oven to 200°C (400°F). Line an oven tray with baking paper.
  2. In a food processor, pulse chickpeas, parsley, salt and spices to a rough paste. Add sweet potato and pulse to incorporate. Add crushed Weet-Bix and stir well to combine.
  3. Use a tablespoon to portion mixture into 24 pieces, and roll into rounds. Place falafels on prepared tray, press tops to flatten slightly, and lightly spray with the oil.
  4. Bake 20–22 minutes until golden, rotating tray half way through.
  5. Serve falafel with pita and salad.

Recipe and image kindly provided by Weet-Bix™. For more recipes, download the free Weet-Bix™ Back to School recipe eBook here.

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