I learned to cook from both of my parents, mostly from my mother. But I learned to improvise from my father. He taught me not to stick to a script and not to let anything stop me from cooking, even if I’m missing ingredients or tools. Where there’s a will, there’s a way.
One easy way to improvise a dish is by basing it on another dish. For example, if you’re craving falafel, as I was, but have no chickpeas, parsley, or cilantro, yet you do have sweet potato, Thai purple basil, and scallions, you make an Asian version of falafel patties/fritters.
Don’t call them falafel, though, because some spoiled family members might get high expectations and end up disappointed. I don’t have a name for them either, so I just call them fritters and serve them with the classic Israeli falafel accompaniments. The whole combination is unbelievably good.
The best part? It takes about 30 minutes or less to make. You can stuff the patties in a pita or eat them in a bowl. God bless my father!
Easy Sweet Potato Fritters with Israeli-Style Accompaniments
These crispy fritters are my answer to falafel cravings when I’m missing key ingredients. Serve them with traditional Israeli falafel accompaniments for a satisfying meal that comes together in 30 minutes.
Servings: 2
Equipment
- Food processor
Ingredients
For the fritters:
- 1 medium sweet potato - about 300g/10 oz
- 1 small onion - quartered
- 2 garlic cloves
- 1 teaspoon coriander seeds
- Large handful fresh basil leaves - about ½ cup, packed
- 1-2 scallions - roughly chopped
- 2 tablespoons all-purpose flour - or gluten-free flour blend
- ½ teaspoon salt
- 2 tablespoons avocado or vegetable oil - only if baking
- ½ cup avocado or vegetable oil - for frying
For the tahini sauce:
- ¼ cup tahini
- Juice of ½ lemon - about 2 tablespoons
- ¼ cup water - plus more as needed
- Pinch of salt
For the fresh salad:
- 1-2 Persian or mini cucumbers - diced
- 1-2 medium tomatoes - diced
- Salt to taste
- Optional: drizzle of olive oil and squeeze of lemon
For the quick-pickled onions:
- 1 small red onion - thinly sliced
- 1 teaspoon coconut sugar - or regular sugar
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
For serving:
- 2-4 pita breads - warmed
- Optional: fresh parsley - hot sauce, or harissa
Instructions
- Prep the fritter mixture: In a food processor, combine the quartered onion, garlic, coriander seeds, basil, and scallions. Pulse 8-10 times until finely chopped but not pureed. Scrape down the sides and pulse once more. Transfer to a colander set over a bowl to drain while you prep the sweet potato.
- Peel the sweet potato and grate it using the small holes of a box grater. Place the grated sweet potato in a large bowl.
- Critical step: Combine the drained onion mixture with the grated sweet potato. Bundle everything in the center of a clean kitchen towel, twist the top, and squeeze firmly over the sink to remove as much liquid as possible. This ensures crispy fritters!
- Return the squeezed mixture to the bowl. Add the flour and salt (plus 2 tablespoons oil if baking). Mix thoroughly with your hands until well combined. The mixture should hold together when pressed.
- Choose your cooking method:
- To bake (healthier option): Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper. Form the mixture into 8-10 balls (about 2 tablespoons each). Flatten into ½-inch thick patties. Arrange on the prepared baking sheet, leaving space between each.
- Bake for 15-18 minutes, flipping halfway through, until golden brown and crispy on the edges.
- To pan-fry (crispier result): Heat ½ cup oil in a small skillet over medium-high heat until shimmering (test with a small piece of mixture—it should sizzle immediately). Form mixture into 8-10 flattened patties.
- Working in batches, gently place patties in hot oil without crowding. Fry for 2-3 minutes until deep golden brown, then flip and fry another 1-2 minutes.
- Transfer to a paper towel-lined plate. Repeat with remaining patties, adjusting heat as needed.
- Tahini sauce: Whisk together tahini and lemon juice in a small bowl—it will seize up at first. Gradually whisk in water until smooth and pourable, like heavy cream. Add more water if needed. Season with a pinch of salt. Set aside.
- Fresh salad: Combine diced cucumbers and tomatoes in a bowl. Season with salt and toss. For extra flavor, add a drizzle of olive oil and squeeze of lemon.
- Quick-pickled onions: Place sliced onions in a small saucepan and cover with water. Add sugar, salt, and vinegar. Bring to a boil and cook for 5 minutes. Let cool in the liquid. Drain before using. (These can be made ahead and stored in the fridge for up to 1 week.)
- Assemble and serve: Warm the pitas. Stuff each pita with 2-3 fritters, fresh salad, pickled onions, and a generous drizzle of tahini sauce. Or serve everything in a bowl, family-style. Garnish with fresh parsley if desired.
Notes
Make ahead: Form the fritter mixture into patties and refrigerate for up to 24 hours before cooking.
Freezing: Cooked fritters freeze beautifully for up to 3 months. Reheat in a 350°F oven for 10 minutes.
Squeezing is key: Don’t skip squeezing out the liquid—this is what makes the difference between soggy and crispy fritters.
Customization: Swap the basil for cilantro or parsley, or add a pinch of cumin for different flavor profiles.
Serving suggestions: These also work great as appetizers with tahini as a dipping sauce.
Freezing: Cooked fritters freeze beautifully for up to 3 months. Reheat in a 350°F oven for 10 minutes.
Squeezing is key: Don’t skip squeezing out the liquid—this is what makes the difference between soggy and crispy fritters.
Customization: Swap the basil for cilantro or parsley, or add a pinch of cumin for different flavor profiles.
Serving suggestions: These also work great as appetizers with tahini as a dipping sauce.
