Spicy Sweet Potato Falafel Bowls with Cilantro Tzatziki

Last Updated on November 29, 2023 by Christin Gillespie

Spicy Sweet Potato Falafel Bowls with Cilantro Tzatziki are a healthy way to spice up your weeknight dinner. A falafel bowl recipe featuring fresh veggies, fluffy quinoa, spicy sweet potato falafels, creamy tahini, and tangy cilantro tzatziki. These simple, yet spicy falafel bowls are oven-baked, packed with protein, and perfect for meal prep!

I’m back with another tasty falafel recipe. 

My obsession with this falafel recipe cannot be put into words. I love falafels and I am a huge fan of sweet potatoes – HUGE. So it was just fate that I created a sweet potato falafel recipe. Not only are these oven-baked falafels perfectly crisp on the outside & fluffy on the inside, they also have a bit of a kick to them. I like to keep things spicy.

These spicy falafels are served with fluffy quinoa, fresh veggies, creamy avocado, rich tahini, and paired perfectly with a tangy cilantro tzatziki. If you’re concerned about the level of spiciness, don’t be! The vegan cilantro tzatziki cools down the heat of the falafel, so you don’t start sweating. 

And don’t sweat about the recipe instructions. I know that it appears daunting as this falafel recipe has a few components, but I am going to walk you through it. 

It’s actually pretty straightforward, just toss everything into a food processor for the falafels, cook the quinoa, prepare your veggies, slice the avocados, grab the tahini, and whip up the tzatziki. And you’ve got dinner for tonight and a few more days out of the week if you elect to meal prep.

Why You’ll Love This Recipe

• Loaded with Nutrition: These sweet potato falafels bowls are packed with protein, fiber, healthy fats, and good-for-you ingredients to keep you fully nourished.
• Quick & Easy: Falafels may seem complex to make, but rest assured, because this vegan dinner recipe comes together in under 45 minutes. 
• Versatile: These spicy sweet potato falafels go well with just about anything. Incorporate them into a salad, a buddha bowl, or even enjoy them on their own.
• Baked Falafels: There is no frying required, as this falafel recipe is baked in the oven for both health and kitchen benefits.
• Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Dried Chickpeas: One of most important ingredients for this vegan spicy sweet potato falafel recipe. Ensure that you use dried chickpeas, not canned. Dried chickpeas transpires the perfect crispy texture.
• Organic Sweet Potato Puree: After all, it is a sweet potato falafel recipe. I used canned sweet potato, but you can certainly use freshly steamed sweet potato.  
• Organic Yellow Onion: I used half of a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. Also, this helps the falafel from drying out while baking in the oven. 
• Organic Cilantro: Be sure to use fresh cilantro, not dried!
• Organic Spices: Ground cumin, cayenne pepper, sea salt, and black pepper, are the spices used to season these vegan falafels. 
• Organic Chickpea Flour: Chickpea flour helps keep the falafel together, so that it doesn’t fall apart. 
• Organic Fresh Vegetables: I paired my spicy sweet potato falafels with fresh cucumber, cherry tomatoes, and baby spinach.
• Organic Avocado: Sliced avocado adds some creaminess, as well as healthy fats to these spicy sweet potato falafel bowls.
• Organic Quinoa: I used white quinoa, but any color of quinoa will do. I even think organic cauliflower rice would be a delicious substitution for these falafel bowls.
• Organic Tahini: Just a drizzle to compliment these spicy falafels. 
• Organic Vegan Cilantro Tzatziki: A dollop of homemade vegan tzatziki is essential for this falafel recipe. My version is made without grated cucumbers, which means it only takes a couple of minutes to whip up and it incorporates fresh cilantro, which pairs perfectly with the spicy falafels. 

How To Make

1. Falafels. Soak the chickpeas in a bowl of water overnight, then drain. Add the chickpeas to a food processor with the rest of the ingredients. Preheat your oven to 400 degrees F. Drain your chickpeas and add to a food processor along with the sweet potato puree and all remaining ingredients, starting with ⅓ cup chickpea flour. Process until mostly smooth. If it appears too wet and won’t easily form into balls, add a tablespoon or two of extra chickpea flour. Use a cookie scoop or spoon to scoop the falafel mixture and roll them into even balls with your hands. Place on a baking sheet. Bake at 400 degrees F for 20 – 25 minutes, flipping halfway, until golden brown on the outside.
2. Quinoa. Prepare quinoa as instructed from the package.
3. Vegan Cilantro Tzatziki. Add all ingredients to a bowl and stir until fully combined.
4. Assemble. Layer the quinoa and spinach as the base, then add the english cucumber, cherry tomatoes, sliced avocado, and falafels. Add a scoop of the cilantro tzatziki, a drizzle of the tahini dressing, and extra cilantro, if desired. Enjoy!

Tips for Making Falafel Bowls Perfectly

• Baking: Be sure to flip the falafel half way while roasting. This ensures that everything gets baked to perfection.
• Organic Dry Chickpeas: For this falafel recipe, you cannot substitute canned chickpeas for dried chickpeas. Canned chickpeas have too much moisture and the dough won’t stick together. 
• Organic Flour: If the falafel dough feels too wet, add another 1 – 2 tbsp of organic chickpea flour.
• Organic Coconut Yogurt: Be sure to use a plain flavor. My favorite brand is Culina. They are truly about quality, while making the most delicious coconut yogurt ever. The texture is super thick, creamy, & tangy…making it perfect for our cilantro tzatziki.
• Organic Vegetables: Include your favorite vegetables in these vegan falafel bowls. 
• Organic Herbs: If you don’t have organic cilantro, you can use parsley in its place.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the falafels and quinoa cool completely before transferring to air-tight glass containers. 

Fridge Storage. Transfer the ingredients for the falafel bowls in separate air-glass containers for up to 5 days in the refrigerator. 

Freezer Storage. For longer storage, you can store the sweet potato falafels in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sweet potato falafels to a baking sheet. Place in the oven for about 10 – 15 minutes, until warmed through the center. Alternatively, place in a microwave-safe bowl to reheat in the microwave. To serve, pair with the quinoa, veggies, avocado, tahini, and the cilantro tzatziki.

More Recipes You’ll Love

• Hearty Vegan Kale Salad with Chipotle Pecan Pesto
• Vegan Pumpkin Falafel Bowls
• Butternut Squash Burrito Bowls
• Vegan Sweet Potato Burrito Bowls

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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