When I think of meals I can’t live without, a sweet potato falafel sandwich comes to mind. I mean a warm pita stuffed with creamy tahini, a hit of spicy sauce, crunchy pickles, and crisp lettuce. I love falafel in every form—fried, baked, or even baked lighter at home.
I spent a semester in Madrid during college, and Granada quickly became our favorite weekend escape. Unlike Madrid, Granada wears a strong North African and Islamic influence—home to the stunning Alhambra—and it’s where I tasted the best falafel of my life.
It was at a tiny kebab shop where a friend (and a little crush) worked. We returned twice and ate there every chance we had. Maybe it was the company, maybe the authentic atmosphere—or Granada itself—but that sandwich felt like magic.
I want to go back so badly, but until then I recreate that feeling in my kitchen. I make healthy sweet potato falafel, pile on bright toppings, tuck everything into a warm pita, and close my eyes, imagining the Alhambra watching over me.
Sweet Potato Falafel Sandwich
Ingredients
Sweet Potato Falafel
- 1 medium sweet potato, baked or steamed in the skin
- 14 oz can chickpeas, rinsed
- 1/4 tsp cayenne pepper
- 1/2 cup fresh parsley, minced
- 1 clove garlic, minced
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp sea salt
- 1/2 tsp pepper
Spicy Cucumber Avocado Salad
- 2 large cucumbers, peeled, seeded, and diced into ¾ cm cubes
- 1 ripe avocado, diced like the cucumber
- 1/4 cup red onion or shallot, minced
- 1/4 cup fresh dill, chopped
- 1/2 tbsp apple cider vinegar, plus a splash if desired
- 1 tbsp lemon juice
- 3/4 tsp sea salt
- 1/4–1/2 tsp cayenne pepper, to taste
Tahini Sauce + Assembly
- 1/4 cup tahini
- 2 tbsp freshly squeezed lemon
- 1/2 cup water
- 4 big handfuls arugula
- 4 pita pockets
Instructions
Sweet Potato Falafel
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place all falafel ingredients in a food processor and pulse until combined. Do not over-process—the mixture should hold together but still have texture. Use a cookie scoop (about 2 tbsp) to form balls and place them on the sheet. Bake for about 35 minutes. Let cool at least 10 minutes before serving.
Spicy Cucumber Avocado Salad
- Combine all salad ingredients in a large bowl and stir gently to combine.
- Adjust seasoning with more sea salt, vinegar, or lemon juice to taste.
Tahini Sauce & Assembly
- Whisk tahini, lemon, and water in a bowl until smooth and creamy. Alternatively, shake them together in a jar with a lid.
- To assemble, fill pita pockets with arugula, falafel, cucumber avocado salad, and a drizzle of tahini. Serve and enjoy.