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Photo of Minted sweet potato falafels by WW

Minted sweet potato falafels

1 - 4
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Tasty little falafels filled with sweet potato, chickpeas, turmeric, cumin, fresh mint and parsley.


99% fat-free plain Greek yoghurt

cup(s), (80g)

Boiled sweet potato (kumara)

300 g

Chickpeas, canned, rinsed, drained

½ 400g can, (120g chickpeas)


2 clove(s), crushed

Ground turmeric

2 tsp

Ground cumin

1 tsp, seeds


1 medium, lightly beaten

Flour, buckwheat

17 g, (1/4 cup)

Fresh mint

½ cup(s), chopped

Fresh flat-leaf parsley

cup(s), chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper.
  2. Place sweet potato, chickpeas, garlic, turmeric and cumin in a bowl. Mash until combined. Add egg, flour, mint and parsley. Season with salt and pepper and stir until combined. Shape heaped tablespoons of mixture into 20 balls. Place on prepared tray.
  3. Lightly spray balls with oil. Bake for 25–30 minutes or until falafels are golden and cooked through. Serve with yoghurt.


SERVING SUGGESTION: Salad of radish, mint leaves and baby rocket leaves, plus a wholemeal pita bread pocket. TIP: You can use plain flour instead of buckwheat flour. You need to buy 750g sweet potatoes to get 600g cooked.