Sweet Potato Falafel, Couscous Salad & Hummus

These baked sweet potato falafel are light and healthy and great for a vegan-friendly summery meal or easy supper. A tabbouleh style couscous salad is the perfect accompaniment.


Preheat the oven to 200C/180Cfan/Gas 6

Prepare the couscous according to the packet instructions. Fluff with a fork and set aside to cool.

Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking tray. Bake for 20-25 minutes (turning halfway) until soft and caramelised. (Alternatively place pricked whole sweet potatoes in a microwave for 6-8 minutes and then scoop out the flesh).

Place the chickpeas, garlic, cumin, coriander, chilli flakes (if using) zest and juice, chopped herbs and the cooked sweet potato into a food processor and pulse until you have a coarse paste. Season well and chill for 30 minutes if you have the time. Using slightly damp hands, form into 12 balls or patties and spread out on a baking sheet lined or oiled baking tray. Bake for 15-20 minutes, turning halfway, or until browned and lightly crisp.

Meanwhile toss the cucumber, tomatoes and chopped herbs through the cooled couscous. Add a drizzle of oil if you like.

Serve the falafel with the couscous salad and a dollop of hummus.



  • For the Falafel
  • 2 small sweet potatoes, peeled and cut into 2cm cubes
  • 1 x 400g tin chickpeas, drained, rinsed & patted dry
  • 1 pinch of chilli flakes (optional)
  • 1 clove of garlic, minced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • juice and zest of ½ lemon
  • handful parsley, chopped
  • handful mint, chopped
  • For the Couscous Salad
  • 1 packet of Ainsley Harriott Spice Sensation Couscous
  • ¼ cucumber, chopped
  • 6 cherry tomatoes, cut in half
  • 1 tbsp chopped parsley
  • 1 tbsp chopped mint
  • To Serve
  • hummus