Recipe – quinoa and sweet potato falafel

quinoa and sweet potato falafel on a plate

A quick and easy plant based meal, this quinoa and sweet potato falafel is perfect to whip up mid week. This recipe serves 4 – make sure to serve with a generous portion of your choice of veg or salad.


3 sweet potatoes
½ cup cooked red quinoa
1 tsp smoked paprika
1 tsp turmeric
2 tsp dried thyme
25 g tahini paste


  • Place sweet potatoes onto a baking tray and into the oven, cook at 180 degrees celsius for 30-45 minutes, or until the potatoes are soft the whole way through.
  • Once potatoes are cooked, leave to cool slightly.
  • Cut the sweet potatoes open and scoop out the flesh. Mix the with the quinoa, paprika, turmeric, thyme and tahini.
  • Roll mix into balls (around 20) and place on a greaseproof lined tray.
  • Place tray of falafels into the oven, preheated to 200 degrees celsius,  and cook for 10-15 minutes or until they have formed a slight crust.
  • Serve with your choice of greens!

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Andy Slater
Executive Chef