'Make it yourself'


(around 20-24 small falafel balls)

  • 2 big sweet potatoes
  • Handful parsley leaves
  • Handful coriander leaves
  • 1/2 cup raw unsalted hazelnuts
  • 1 tbsp buckwheat flour
  • 1 garlic clove
  • 1 tsp cumin powder
  • 1 tsp baking powder
  • 1/2 lemon
  • 3 tbsp olive oil
  • Sea or Himalaya salt
  • Lemon juice




Preheat the oven to 250°C. Cut the sweet potatoes in two halves and place on a baking tray. Roast in the oven for 40-50 minutes to 200 °C, until soften. Remove from the oven, let them cool, and then peel. Place them in a bowl and mash until smooth. Chop thin the fresh parsley, coriander leaves and garlic by using a knife or a food processor, grind the hazelnuts. Mix with the sweet potato puree adding also the buckwheat flour, cumin, baking powder, lemon juice, olive oil and salt. Stir with a spoon. Start to make small falafel balls by using your hands and place them on a baking tray covered with parchment paper. Bake for 15-20 minutes in 200°C, turn them a couple of times while they're in the oven.

Enjoy your falafel with some fresh salad, tomatoes, beetroots, and some of your favorite dip, i love to make one based on plant yogurt, tahini, lemon, olive oil and salt.