Chickpea-less Sweet Potato Falafels (grain-free, vegan-friendly)

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Yields 12-15 falafels


  • 1 medium organic sweet potato 
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) or sub 1 pasture-raised egg
  • 1/2 cup raw almonds
  • 1/2 cup almond flour (or oat flour - haven't tried coconut but if you do I reco 3 tablespoons to start and add as needed)
  • 2 tablespoons Sir Kensington's Dijon Mustard 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black powder
  • For serving: organic greens, Sir Kensington Special Sauce, Quinoa, Sir Kensington's Avocado Ranch, anything you're craving!


  1. Wash and peel the sweet potato well (I use this brush and soap)
  2. Cut into smaller pieces and add to food processor to chop
  3. Once the sweet potato is in small rice-size pieces, add the flax egg, almonds, flour, dijon, garlic powder and black pepper and blend until well combined
  4. Grease the large skillet with avocado oil and form each falafel with about 2 tablespoons each and add to the skillet to crisp for about 2 minutes on each side
  5. Then add to oven and bake at 350 degrees for 10 minutes
  6. Serve with desired toppings and enjoy!


Recipe Notes

Falafels will stay good in the fridge for 5 days or freezer for a couple months! 

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