Sweet Potato Falafels and Tahini Dressing

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This savory sweet potato feast really hits the spot at the end of a long training ride. It is actually small enough to fit into your jersey pocket. You can leave in your car, enjoy it as a mid-ride lunch, or devour it at the end of a race or sportive when you’re not very close to home.

But those hearty sweet potatoes are especially satisfying after a big ride. You can cycle with a ready-made picnic waiting for you whenever hunger strikes. Plus, the lemon zest and coriander in these falafels give them a zingy freshness which helps to banish the sugary taste of energy drinks and leaves you feeling refreshed.

Sweet Potato Falafels and Tahini Dressing

Course: MainCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time





This savoury sweet potato feast really hits the spot at the end of a long training ride.


  • For the sweet potato falafels

  • 2 medium sweet potatoes (500g baked flesh)

  • 50g gram flour (chickpea flour)

  • 1⁄2 tsp baking powder

  • 1 garlic glove, finely chopped

  • 1 1⁄2 tsp ground cumin

  • 1 1⁄2 tsp ground coriander

  • 1⁄4 tsp sea salt

  • handful of coriander, finely chopped

  • juice and zest of 1⁄2 lemon

  • 50ml olive oil

  • 20g sesame seeds

  • For the tahini dressing

  • 1 garlic clove, finely chopped

  • juice of 1/2 lemon

  • 100g tahini

  • pinch of sea salt

  • pinch of cumin

  • To serve

  • 4 pittas or wraps

  • 4 handfuls of salad leaves

  • 2 vine tomatoes, sliced

  • 1⁄4 cucumber, sliced


  • Preheat the oven to 200°C (180°C fan-assisted). Place the sweet potatoes on the top shelf and bake for 50 mins, until soft. When cooled, cut the potatoes in half, scoop out the flesh, and mash in a bowl. Now add the rest of the ingredients, except for the olive oil and sesame seeds. Mix well, then chill in the fridge for 30 mins.
  • Preheat the oven again to 200°C (180°C fan-assisted) and line a baking tray with greaseproof paper drizzled with half the olive oil. Arrange 12 balls of the mixture on the tray and sprinkle the sesame seeds over them. Drizzle the rest of the olive oil over the falafels and bake for 15–20 mins, then turn over and bake for a further 15 mins, or until the seeds are brown and the falafels are crispy.
  • To make the tahini dressing, put all the ingredients in a bowl with 6 tablespoons of water and whisk together. Wrap the falafels in a warmed pitta bread or tortilla wraps, with salad leaves, tomato and cucumber slices and a drizzle of tahini dressing. Wrap tightly in greaseproof paper or tin foil and stuff one into your jersey pocket.

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