Mild Chilli Seed Sweet Potato Falafel and Red Pepper Hummus

February 5, 2020, Lucinda Munchy

We’re saying ‘Bye Bye’  to boring and bland eating, and launching our mega popular Mild Chilli seeds into snack packs for even more munching on the go! To celebrate, we asked four foodie influencers to create recipes for you, here is Evelyn’s …


I was honoured and super excited to be one of the first people to try out Munchy Seeds’ latest flavour and I can tell you they did not disappoint! The ‘Mild Chilli’ has a lovely subtle kick and I just knew that the roasted pumpkin and sunflower seeds would provide a delicious crunchy topping for some falafel balls – so I headed to the kitchen and got recipe developing (any excuse!).

My falafel balls are made with sweet potato and butter beans – the butter beans are deliciously creamy and provide a great base for the spices! If you like more heat I would suggest adding some fresh chilli.

Now you can’t really have falafel without having something to dip them in, so I decided to make some hummus – it really is so simple to make! I’ve made a sweet red pepper version, but you could easily omit the pepper if you’re short on time, or if you have the time add another roasted vegetable (e.g. carrot – which is one of my favourites). By sprinkling the hummus with the Munchy Seeds and adding a drizzle of olive oil you really do take it to another level – and presentation wise it can make a very boring looking bowl of hummus look quite enticing!

The falafel and hummus are great building blocks for a delicious and colourful Buddha Bowl. I served mine with a lemon and pea quinoa, carrots, tomatoes, mange tout, and mixed leaves! Perfect way to add some colour in the darker winter months.


For the falafel (makes approximately 9):

  • 500g of sweet potato – approximately 2 medium sized potatoes (skin removed and cut into bite-sized chunks)
  • 1 tin of butter beans (400g) drained
  • 2 tsp of mild chilli powder
  • 1 tsp of cumin
  • 1 tsp of chilli flakes (optional)
  • 1 tsp of harissa
  • 2 tbsp of olive oil
  • 1 tbsp of apple cider vinegar
  • 3 tbsp of chickpea flour
  • A handful of chopped parsley
  • 50g of Mild Chilli Munchy Seeds

For the hummus:

  • 1 sweet pointed red pepper (cut into four with seeds removed)
  • 1 tin of chickpeas (400g) drained
  • ½ lemon squeezed
  • 1 tbsp of tahini
  • 1 tbsp of olive oil
  • 1 clove of garlic (finely chopped)
  • 1 tsp of cumin
  • A Handful of Mild Chilli Munchy seeds


For the falafel:

Place the sweet potato in tray with 1 tbsp of the olive oil and the chilli powder. Toss the sweet potato until well combined. Place in a pre-heated oven at 180 degrees Celsius. Cook for approximately 30 minutes, turning the potatoes halfway through. Take out of the oven and leave to cool slightly before adding to a blender with the butter beans, cumin, chilli flakes, harissa, remaining olive oil, and apple cider vinegar. Blend until well combined. Place the mixture in a bowl and stir in the chickpea flour and chopped parsley. This makes quite a sticky mixture, therefore wet your hands with cold water before rolling each ball. Create 9 evenly sized balls. Place the balls on a baking tray lined with baking parchment and top each ball with the Munchy Seeds. Place in the oven at 180 degrees Celsius, again take out halfway through and move the balls to prevent them sticking.

For the hummus:

Place the pepper under a grill, skin side up, for approximately 5 minutes, or until the skin starts to blacken and easily comes away from the pepper. Allow to cool slightly and then place in the blender with the rest of the ingredients. Blend until smooth. Top with the Munchy Seeds and drizzle with olive oil.


Evelyn Joyce

Fitness Coach and Joint Founder of Balance and Glo

Thanks to Evelyn for such an awesome recipe! You can see more of Evelyn’s recipes and workouts on her Instagram accounts Train with Evelyn: @trainwithevelyn and Balance and Glo: @balanceandglo