Sweet Potato Falafel with Seaweed Agogo Basil Tahini Sauce

We are very proud to have our own Sweet Potato Falafel recipe created by Marlene Watson-Tara. Marlene's work focuses on food, nutrition and the effect it has on our bodies and our planet.


  • 1 jar Clearspring organic chickpeas, drained
  • 1 large sweet potatoe
  • 2 large cloves garlic
  • ½ cup (tightly packed) fresh coriander leaves, minced
  • ½ tsp Seaweed Agogo Italian Herb Mix
  • ¼ tsp. each ground turmeric, cumin, ginger, coriander, onion powder
  • 1 tbsp. tamari or shoyu
  • ½ cup chickpea flour
  • 3 tbsp. sesame seeds

Preheat oven to 180/360°. Peel the sweet potato, cut into bite size pieces and boil until soft. Drain and place in a mixing bowl and add the chickpeas. Mash with a potato masher then stir in all the other ingredients. Cover and chill in the refrigerator for 30 mins to firm up. This makes it easier to roll into balls. Take a heaping teaspoon of mixture to make your desired shape, flat patties or balls. Place on a parchment lined baking sheet and bake in the middle of the oven for around 20-25 minutes. Service with fresh or steamed greens dressed with the sauce. Deliciously crisp on the outside and succulent on the inside.

Seaweed Agogo Basil Tahini Sauce

  • 3 tbsp. organic tahini
  • 2 tbsp. sweet white miso
  • 1 clove garlic, crushed
  • 1 tbsp. lemon juice
  • ½ tsp. Seaweed Agogo Italian Herb Mix
  • Filtered water

Mix all ingredients together in a small bowl adding water gradually until thick and creamy. The sauce will thicken as it sits, so thin as required. Store in a glass jar in the refrigerator.