Sweet Potato Falafel Burgers Sweet Potato Falafel Burgers

Sweet Potato Falafel | Food styling by Claire Stubbs | Prop styling by Laura Branson Image by: Jodi Pudge

A cross between falafel and a veggie burger, these savoury patties make a hearty meal. Quinoa flakes act as a binding agent and ramp up the protein content, too.

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine



In food processor, pulse together mashed sweet potatoes, three-quarters of the chickpeas, the garlic, cilantro, quinoa flakes, tahini, chili sauce, lemon juice, cumin and salt, scraping down side occasionally, until well mixed. Add remaining chickpeas; pulse a few times just to blend. Mixture should be chunky. Form by scant 1/4 cup into 16 balls.

In large nonstick skillet, heat oil over medium-high heat. Working in batches, add balls, gently pressing to flatten slightly; cook until lightly browned, 2 to 3 minutes per side. Reduce heat if needed to prevent burning. Transfer to parchment paper–lined rimmed baking sheet. Bake in 375°F oven until warmed through, 8 to 10 minutes.

Lightly toast buns, if you wish. Place 2 patties on bottom halves. Garnish with toppings such as sliced avocado, pickled red onion, microgreens or cucumber ribbons (optional). Sandwich with top halves of buns.

Tip from The Test Kitchen: To make mashed sweet potatoes in a flash, using a fork, prick two sweet potatoes; microwave on high until tender, 8 to 10 minutes. When cool enough to handle, slice in half; scrape out flesh.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 905 mg
  • Sugars 9 g
  • Protein 11 g
  • Calories 390
  • Total fat 10 g
  • Potassium 333 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 65 g


  • Iron 31
  • Folate 20
  • Calcium 6
  • Vitamin A 105
  • Vitamin C 22
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Sweet Potato Falafel Burgers