Sweet Potato Falafel with Lemon Tahini Yogurt from Tasting Colorado Cookbook

July 29, 2013  •  Colorado Cookbook

sweet potato falafel from tasting colorado cookbookI can’t believe that it’s been six months since my cookbook came out! It has sold nearly 5000 copies in that time, and one of the biggest retail outlets for the book is, no surprise, Costco. I was in a Costco near my house last week and after seeing they had a display of over 100 of my books out, I offered to do another book signing event for them. So feel free to stop by Costco in Littleton (Park Meadows) this Friday (8/2/13) between 11 and 1 if you want to get a great cookbook at a big box store price signed by the author. In the meantime, here’s a family favorite from the cookbook. This recipe comes from the talented Justin Cucci (Root Down and Linger in Denver) and as a bonus, these falafel are gluten free. Enjoy!

Sweet Potato Falafel with Lemon Tahini Yogurt from Tasting Colorado Cookbook
Prep time
Cook time
Total time
Root Down is one of the many great restaurants in Denver that follows a “field to fork” mentality, leaning toward organic, natural, and local ingredients whenever possible. This riff on falafel is gluten-free yet packed with interesting flavors. Leftover falafel may be frozen.
Serves: 15
  • 2 pounds peeled, cooked sweet potatoes (weight after peeling)
  • 1 tablespoon ground cumin, toasted
  • 3 garlic cloves, chopped
  • 1 tablespoon ground coriander, toasted
  • 1 bunch cilantro, chopped
  • 1 lemon, zested and juiced
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • Pinch cayenne pepper
  • 1 cup chickpea flour, or more as needed
  • 2 (15-ounce) cans chickpeas, pureed in a food processor
  • ¼ teaspoon pepper
  • Grape seed or canola oil, for frying
  • 8 ounces organic plain yogurt
  • 2½ tablespoons tahini
  • ½ teaspoon salt
  • 1 lemon, zested and juiced
  • ⅛ teaspoon pepper
  • ½ teaspoon sugar
  1. Combine the sweet potatoes, cumin, garlic, coriander, cilantro, lemon zest, lemon juice, olive oil, salt, cayenne, chickpea flour, chickpeas, and pepper in a large bowl and mix well. Mash until the mixture is smooth with no lumps remaining. Refrigerate for at least 1 hour.
  2. Using a ¼ -cup measuring cup, scoop out even portions of the sweet potato batter and form into patties, adding more chickpea flour if the consistency seems too wet. The batter should be moist, but should not stick to your hands.
  3. Heat ½ -inch depth of grape seed or canola oil in a large skillet over medium-high heat. When a small portion of batter sizzles in the oil, the oil is sufficiently hot. Fry the falafel patties until golden brown, about 2 minutes per side.
  4. For the yogurt: Combine all remaining ingredients in a small bowl and stir until well mixed. Serve hot falafel with yogurt.



One Comment  •  Comments Feed

  1. Andi says:

    This recipe has “me” written all over it. These are all flavors I love, and I love adding sweet potatoes to everything! I can’t wait to make these.

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