Sweet potato falafel with tomato couscous recipe

Name: Sweet potato falafel with tomato couscous
Yield: Serves 4
Ingredients: 2 sweet potatoes, peeled and cubed; 2 tbsp olive oil; 1 small red onion, halved and finely sliced; 200g cherry tomatoes, halved; 150g (5oz) couscous; 400g tin chickpeas, drained and rinsed; 1 tbsp ground cumin; handful parsley, chopped; handful mint, chopped; 50g (2oz) mixed salad leaves; 1 x 211g tub reduced-fat houmous

This Middle-Eastern sweet potato falafel dish is a new twist on an old favourite, making it both healthier and sweeter.

See method

Serves 4
20 mins to prepare and 35 mins to cook
486 calories / serving

Shop your ingredients

Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
2 sweet potatoes, peeled and cubed
£0.42
£1.19/kg
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Red Onions Loose
Aldi Price Match
1 small red onion, halved and finely sliced
£0.20
£0.95/kg
Nightingale Farms Cherry Tomatoes 250G
200g cherry tomatoes, halved
£0.62
£2.48/kg
Tesco Mediterranean Style Couscous 110G
150g (5oz) couscous
£0.75
£6.82/kg
Tesco Chickpeas In Water 400G
Aldi Price Match
400g tin chickpeas, drained and rinsed
£0.41
£1.71/kg DR.WT
Tesco Ground Cumin 43G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 tbsp ground cumin
£1.00
£23.26/kg
Tesco Curled Leaf Parsley 30g
handful parsley, chopped
£0.50
£16.67/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
handful mint, chopped
£0.50
£16.67/kg
Tesco Mixed Leaf Salad 120G
50g (2oz) mixed salad leaves
£1.20
£10.00/kg
Moorish Smoked Humous 150g
1 x 211g tub reduced-fat houmous
£2.00
£13.33/kg

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Toss the sweet potatoes with 1 tbsp olive oil, season, then spread out on a baking sheet. Bake for 20 minutes (stirring halfway), or until soft and caramelised.
Meanwhile, heat the remaining olive oil in a small frying pan, add the sliced onion and soften over a medium heat for 5 minutes. Add the cherry tomatoes and cook for 5 minutes more. Stir in the couscous, add enough water to barely cover, then bring to the boil. Remove from the heat, cover and set aside for 5 minutes.
Using a food processor or a potato masher, roughly combine the chickpeas, cumin, half the chopped herbs and the cooked sweet potato. Form into 12 patties or rounds and spread out on a baking sheet lined with nonstick baking paper. Bake for 15 minutes, or until browned.
Stir the remaining chopped herbs through the couscous and season to taste. Serve with the baked falafels, a handful of salad leaves and a large spoonful of houmous.