Black Bean Falafels

These oven-baked falafels are made with black beans and sweet potatoes for a healthy recipe higher in fibres and lower in carbs than the classic one. They're perfect for adding to one-bowl salad meals or for stuffing wraps and pittas. Wholesome plant-based ingredients make these tasty falafels both vegan and gluten-free.

Baked Black Bean Falafels Recipe


Nutrition per serving
Net Carbs49.8 g18.1%
of which Sugars13.9 g15.5%
Fibers16.6 g59.3%
Fats4.6 g7.1%
of which Saturates0.7 g3.4%
of which Omega 30.2 g17.5%
Proteins10.7 g23.4%
Calcium167 mg16.7%
Vitamin A2244 mcg320.6%
Vitamin C32 mg42.9%
Iron4 mg26.9%
Potassium1341 mg38.3%
Sodium560 mg24.3%
Cholesterol0 mg0%
Kcal284 14.2%
Macro split
  • net carbs 61%
  • sugars 17%
  • fats 6%
  • saturates 1%
  • proteins 13%
  • fibers 20%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
284 per serving

Falafels are an Egyptian recipe consisting of bite-sized balls made with chickpeas and a mix of herbs and spices. They are an excellent addition to wraps or one-bowl salad meals, but because they are deep-fried, it's best to eat them sporadically. We love falafels, and we wanted to build on the classic recipe to make it healthier. So here's our easy recipe for oven-baked black bean and sweet potato falafels.

We choose black beans and sweet potatoes as these ingredients have richer nutritional profiles than chickpeas alone. Moreover, instead of deep-frying the falafels, we baked them in the oven. The curious can read more about what makes these falafels so wholesome; the hungry can skip straight to the recipe below!

Our objective was to make falafels with fewer carbs and more proteins than the traditional ones. We also wanted more vitamins and antioxidants, and more fibres, to make our falafels suitable for a weight-loss diet.

So we started by replacing chickpeas with black beans. Black beans have almost 15% more fibres than chickpeas, and they have just as many proteins but fewer carbs[1]. Moreover, chickpeas have nearly 25% more calories than black beans, making the black legumes more nutritious in terms of proteins and fibres.

To reduce the number of carbs even further, we swapped half the beans with sweet potatoes. Sweet potatoes pack a lot of nutrients in very few calories. They are an excellent source of antioxidants and vitamins. Imagine that 100g of sweet potatoes gives you almost 400% of your RDI for vitamin A! Plus they have good traces of other vitamins as well, especially C and B[2].

All these wholesome plant-based ingredients make our black beans falafel both vegan and gluten-free. So almost everyone can enjoy them!

Go ahead and follow our recipe below. It's so simple you'll be munching on these goodies in no time. And if you are after more diet-friendly meals, take a look at our Smart-Search tool.


Measuring System
Sweet Potato540 g
Extra Virgin Olive Oil1 tbsp
Cooked Black Beans240 g
Fresh Parsley1 tbsp
Buckwheat Flour4 tbsp
Cumin1/2 tsp
Ground Coriander1/2 tsp
Cayenne Pepper1/2 tsp
Salt1/4 tsp
Black Pepper1/4 tsp
To Serve
Grated Carrots480 g
Lettuce300 g

Step 1

Peel and dice the sweet potatoes. Then, season them with extra virgin olive oil and a pinch of salt and roast for 20 minutes at 200°C (390°F) for static ovens or at 180°C (355°F) for fan ovens (1).

Once they're soft and cooked through, mash the potatoes with a fork or potato masher in a mixing bowl (2).

Roasted sweet potatoes
Mashed sweet potatoes

Step 2

Drain and rinse the canned black beans and transfer them to a food processor.

Add chopped onions and fresh parsley and pulse the ingredients just until you have a chunky dough rather than a smooth mix.

Black beans blended with onions and parsley

Step 3

Combine the bean mixture with mashed sweet potatoes. Then, add buckwheat flour, cumin, coriander, cayenne pepper, salt, black pepper, and lemon zest and stir until the ingredients are incorporated (1).

If you have time, refrigerate the mixture for 10 minutes as, by doing so, the dough will easier to handle and shape into falafels.

Dust your hands with a bit of flour and scoop a handful of the falafel mixture. Roll it int the palm of your hands and then flatten it down on a baking tray lined with parchment paper. Repeat until you have used all the bean dough (2).

Black bean and sweet potato falafel mix
Shaped falafels on a baking tray

Step 4

Bake the prepared patties in the oven for 10 minutes at 220°C (430°F) for static ovens or at 200°C (390°F) for fan ovens.

Then flip the falafels and cook them for further 10 minutes or until nicely browned.

Divide lettuce and grated carrots among serving bowls and top them with the black bean falafels.

Finally, garnish with cracked black pepper and drizzle with lemon juice, vinegar, or olive oil.

Baked falafels served with carrots and lettuce


  • If you don't have buckwheat flour, and would like to keep this recipe gluten-free, you can use coconut, almond or oat flour.

  • For perfect falafels, the dough should be a bit sticky and chunky.

  • Add a few tablespoons of nutritional yeast to the sweet potatoes mash for a healthy boost and extra flavour.

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