Baked Sweet Potato Falafels with Chimichurri & Sweet Potato Cashew Cream

Updated: Jun 7, 2019

So I made these sweet potato falafels and paired it with some sweet potato cashew cream! And since I also made a batch of chimichurri sauce, I decided to have the three together and the flavour combo's really good!

Anyway, I decided to bake the falafels since I tried to make minimal mess in the kitchen. But you can also fry them in some oil! Just that I preferred to just throw everything into an oven this time since it's also much easier though it takes longer to cook, of course.

I'll be sharing the recipe for the sweet potato falafels and sweet potato cashew cream below!

You can find the chimichurri sauce here.


1/2 cup + 1 tbsp cashews, soaked overnight

1/2 cup water (add more or less depending on desired thickness)

1/3 cup orange sweet potato (I mashed it a little to be able to measure it)

2 tbsp nutritional yeast

Juice from 1/2 lemon

1 tsp salt, or to taste

1. Add everything into a blender and process into smooth. Makes around 1 cup.

2. You can store the remaining cashew cream in the refrigerator for 3 days or in the freezer for 2 weeks then just thaw before using.


1 cup cooked peeled orange sweet potato (I mashed it a little to measure it)

1 1/2 cup cooked chickpeas

1 tbsp packed fresh parsley

1 1/2 tbsp lemon juice

1/4 tsp salt

1 tbsp nutritional yeast

1 tbsp olive oil

1/4 cup red onion, diced

2 cloves garlic, minced

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp cayenne powder (optional)

  1. In a pan, heat 1 tbsp olive oil. Cook the onions then garlic. Add in the turmeric, cumin, and cayenne. Set aside.

  2. In a food processor, add in the rest of the ingredients. Quickly process so there will still be chunks of chickpeas.

  3. Add in the onion and garlic mixture. You can hand mix this.

  4. Wet your hands then form into balls/your shape of choice.

  5. Place on a lined baking tray and drizzle with a little olive oil. Bake at 350F for 30 minutes.

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