Sweet Potato Falafel with Za’tar Coconut Yogurt Sauce

I am a huge fan of Middle Eastern food, Lebanese in particular. I have yet to meet a kebab or falafel that I don’t like! Any time my husband suggests a date night I almost always choose Tabule, a little Lebanese place in Leslieville, Toronto that has THE BEST babaganoush (an eggplant dip) and gluten-free pita (which I’d buy in bulk if they’d sell it to me lol).

Since I can’t get my fix as often as I’d like from my fave spot (sigh) I decided to embark on a mission to create a homemade falafel that is nutrient-dense, grain-free and simple to make. Success!

This Sweet Potato Falafel with a crazy good vegan coconut yogurt za’tar sauce is so refereshing and perfect for this summer heat (especially when enjoyed over a crisp salad with tomato and cucumber as is the traditional Lebanese combo!). I know it may sound fancy but it’s simple enough to be a weeknight dinner go-to, while also being sturdy enough to travel as a packed lunch to work! And since the whole thing can be made in advance, it’s the perfect addition to your meal prep menu. Huzzah!

Don’t just trust me – try it for yourself this weekend! And don’t forget to tag me in any pictures of your delicious creations using the hashtag #thenaturalblonde. 😉

Yours Truly,
The Natural Blonde

Sweet Potato Falafel
• 1 medium sweet potato, baked or steamed in the skin
• 14 can chickpeas, rinsed
• ¼ tsp. cayenne pepper
• ½ cup fresh parsley, minced
• 1 clove garlic, minced
• 1 Tbsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. sea salt
• ½ tsp. pepper

Za’atar Coconut Yogurt Sauce
• ½ cup plain unsweetened coconut yogurt
• 1 Tbsp. tahini
• ½ tsp. lemon zest
• ½ Tbsp. lemon juice
• ½ tsp. ground cumin
• ½ tsp. za’atar spice*
• ¼ tsp. salt
• 1 Tbsp. chopped parsley or cilantro
• 1 small garlic clove, pressed or crushed into a paste

Preheat oven to 350° and line baking sheet with parchment paper. Place all of the ingredients into a food processor, and pulse until the ingredients are combined. Be careful not to over blend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 Tbsp.) to scoop falafel balls and place directly onto the baking sheet then flatten slightly. Bake for 35 minutes. Allow to cool for at least 10 minutes before serving. If you want a crisper falafel you can quickly fry each patty in some coconut or avocado oil until each side is crispy and browned.

For the sauce, simply place ingredients in a bowl and stir to combine.

Enjoy over a salad or in a wrap or pita with your fave veggies (I recommend tomato, red onion, cucumber, and, of course, dark leafies!).

* Not sure where to find za’tar (a traditional middle eastern spice)? Look in any bulk spice department and I promise you’ll find it. You can also mix your own using

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