Sweet Potato and Walnut Falafel Bowls

Sweet Potato and Walnut Falafel Bowls

You can make a big batch of these Sweet Potato Nut Falafels ahead of time to make meal prep easier throughout the week. The maple tahini sauce is really great to try with different grains and vegetables for variety! Use your imagination and personal taste! 


Sweet Potato and Walnut Falafel Bowls

 Serve 4 bowls



1 pound of raw sweet potato, peeled and cut into chunks
1 cup of cooked quinoa
1 / 2 cup of walnuts 
1 / 2 cup of gluten-free flour 
1 egg linen*
Vegetable oil for frying
1/2 teaspoon each: ground cumin, onion powder and garlic powder

Tahini sauce

1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons of water
1 tablespoon of pure maple syrup
1/4 teaspoon each: ground cumin and garlic powder
Freshly ground pepper to taste

Garnish bowls 

4 cups very coarsely chopped kale
2 cups of cooked quinoa
1 cup of julienned carrots
1 avocado, sliced
Walnuts chopped grilled and chopped red onion (optional garnish)




  1. Place the sweet potato in a food processor and mix until finely chopped. Add the quinoa, nuts and seasonings and mix until all the pieces are even in size. Add the flour and flaxseed egg and mix again until well combined, scraping the sides as needed.
  2. Form the mixture into 16 equal balls. (Using wet hands will prevent the mixture from sticking.)
  3. Heat the oil in a deep skillet or saucepan until very hot. Cooking in batches, fry the falafel balls for a few minutes per side, or until golden brown and cooked through. Let drain on a tray lined with absorbent paper. They can also be baked at 350F, about 45 minutes, turning halfway through.
  4. Whisk together all dressing ingredients in a small bowl.
  5. Place equal amounts of kale, quinoa, carrots and avocado in 4 bowls. Place 4 falafels in each and drizzle with the dressing. Garnish with nuts and onion if desired.


* Flaxseed egg: mix 2 tbsp of water with 1 tbsp of flax seeds, leave to stand for 5 minutes, use! (replaces an egg in recipes)

Previous Article Next article

  • Caroline Bisaillon
Comments 0
Leave a comment
Message: *

Please note that comments must be approved before posting

* Required