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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.
Total Time30 minutes
Course: Dinner, Side Dish, Snack
Cuisine: Israeli
Diet: Vegan
Keyword: Easy Meals, Healthy, Street Food
Servings: 2
Author: Shelly

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.