Vegan rice falafels | Spekko Rice
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Vegan rice falafels

Vegan rice falafels

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    1 cup 1 X 1 cm cubed orange sweet potato
    20 ml olive oil
    1 cup Spekko Saman White Rice
    1 X 400 g can chickpeas in brine, drained
    Zest and juice of 1 lemon
    4 garlic cloves, finely chopped
    ½ red onion, finely chopped
    10 g coriander, roughly chopped
    10 g parsley, roughly chopped
    7.5 ml ground cumin
    7.5 ml ground coriander
    Canola oil for frying

    To serve
    1 tub hummus
    Crispy pita bread triangles


    1. Preheat the oven to 190 °C.
    2. Toss the cubed sweet potato with 20 ml olive oil and salt and pepper. Spread the cubes out on a baking tray and roast in the oven until soft, about 30 minutes. Then roughly mash with the back of a spoon.
    3. Cook the rice according to packet instruction. Make sure the rice is drained well after cooking.
    4. Put the chickpeas, lemon zest & juice, garlic, red onion, coriander, parsley, cumin and coriander into the bowl of a food processor. Blend until still just a little bit chunky.
    5. Tip into a large bowl with the mashed sweet potato and cooked rice. Mix well and season to taste with salt and pepper.
    6. Roll the mixture into golf size balls. Leave in the fridge to chill for 30 minutes.
    7. Heat the canola oil in a fryer or pot over a medium heat. Fry the falafels in batches until golden. You do not want the falafels to colour too quickly otherwise they will not cook through.
    8. Serve warm with hummus and crispy pita bread on the side.

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