Sweet potato and pumpkin Falafel

by Ethical Emily

These falafels are oil free, full of taste and light on the gut. Oven baked using fresh vegetables and spices they are perfect to go in a wrap or on a bed of salad. Along with a deliciously smooth tangy tahini sauce to pour on top or to dip the falafels in.

I like to add sun-dried tomatoes to this recipe. The falafels are tender, tasty and light, not to mention very simple to make.



First turn on your oven to 220c. Meanwhile cut the pumpkin and the potato into chunks. Place some vegetable paper on a baking tray and spread the vegetables evenly on the tray. I don’t use any oil to bake them. Place them in the oven and cook until tender. This should take about 25 minutes.


Don’t throw away the pumpkin seeds! You can bake them at the same time. I like to add them to the salad. Give them a clean with water first taking off any mulch from the pumpkin. Let them dry on a tea towel before adding them to a baking tray with a sprinkle of salt. To bake turn the temperature of the oven down slightly and oven bake for about 10 minutes.

Back to the veg. Once the vegetables are cooked set them aside to cool down. Prepare the other ingredients. Cut the sun-dried tomatoes, onion and fresh coriander into smaller pieces. Add the lemon juice, salt, pepper and spices to the the mix. Everything will go into the blender. Blend until you have a combined mixture but not completely smooth, you want some bits in there. A little lumpy.

Roll the mixture into little balls. You will get around 12 to 14 balls. Using the same baking paper place the balls back on the tray to bake in the oven. Bake for 30 minutes. Half way through turn the falafels over for an even bake.


While the falafels are baking make the tahini sauce. Squeeze a quarter cup of lemon juice into a small bowl. Peel, press and squash 4 garlic gloves and put them in the squeezed lemon juice. Leave to marinate for 10 minutes.

In another bowl add half a cup of tahini, salt, cumin and water. With a fork mix well until smooth. Once your lemon juice is ready add it to the tahini. But not the garlic. Keep the garlic for another time. Mix the lemon juice into the tahini until you have a deliciously smooth tangy sauce for your beautiful falafels.

I like to put the sauce in a bowl and use as a dip but it’s perfect to add to a falafel wrap too.


Sweet potato and Pumpkin Falafel

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


For the Falafel

2 Cups Pumpkin

2 Cups Sweet Potato

1 Onion

2 Garlic cloves

1 Cup of fresh Coriander

5/6 Sun-dried tomatoes

1 tsp Coriander powder

1 tsp Cumin powder

1/2 tsp Ginger powder

1 Tbsp Lemon Juice (1/2 a lemon)

Salt and Pepper

For the Tahini sauce

4 garlic cloves (pressed)

1/4 cup of squeezed lemon juice

1/2 Cup of Tahini

1/4 tsp Salt

1/2 tsp Cumin powder

6 tbsp Water


Did You Make This Recipe?
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