Cranberry & chestnut falafel

Cranberry & chestnut falafel

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(2 ratings)


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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level



Makes about 20 (serves 6-8 as a nibble)

Add a bit of seasonal spirit to your chickpea bites with fruit and nuts. Serve with a creamy yogurt dip and fresh coriander

Nutrition and extra info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving (6)

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  • 1 sweet potato, peeled and cut into big chunks
  • 400g can chickpeas, drained
  • 200g ready-cooked vacuum-packed chestnuts
  • 1 large egg
  • ½ tsp chilli flakes
  • 2 tsp cumin seeds
  • 1 garlic clove
  • small pack coriander, roughly chopped, plus a little more to serve
  • 85g cranberries, defrosted if frozen and halved if you have time
  • 4 tbsp vegetable or sunflower oil
  • 150g pot creamy Greek-style yogurt, to serve

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  1. Put the sweet potato into a microwave-proof bowl, add 1 tsp water and cook on High for 2 mins. Mash in a large bowl.
  2. Put the chickpeas and chestnuts into a food processor and pulse until well chopped but not pasty. Tip on top of the sweet potato, then add the egg, spices, garlic and coriander. Season generously and mix well with your hands. Add the cranberries. Shape dessertspoon-sized balls of the mix into 20 or so patties. Can be made ahead and chilled for up to 3 days.
  3. Heat 2 tbsp oil in a large non-stick frying pan. Fry half of the falafels for 2 mins on each side until golden. Lift onto kitchen paper to drain. Repeat with the second batch. Can be made up to 2 days ahead and reheated. Let the falafel cool for a few mins before serving with the yogurt, plus a scattering of coriander.

Recipe from Good Food magazine, December 2013

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Frantic Flapjack's picture
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The end result was very good but I had a few issues with these. Firstly, there was no way the sweet potato was going to cook in 2 minutes. I think it took about 8 minutes all in. I kept blasting it for 2 minutes each time until it was cooked enough to mash. Secondly, never having cooked with fresh cranberries before, I was a bit dubious that they were going to taste ok and 85g seemed a lot for the size of the falafels. In the end, I cut them into quarters and used about a third. These fried up well. I cooked and cooled them and then heated them up in a hot oven for 15 minutes the next day. Would definitely make again.

franwh's picture

I made these at Christmas and they went down very well. Easy to make and will keep for a few days in the fridge if not all eaten straight away. Quite sweet but tasty :)

saveacoweattofu's picture

They are nice, perhaps a little bland by themselves but still an interesting recipe and festive!

nordic's picture

I made these as a starter for New Year - everyone really enjoyed them, easy and stress free, made them in advance and heated them up just prior to serving. Will definitely make these again! The only thing I'd do differently next time is to boil the sweet potato - took forever in the microwave - and I cut the cranberries up a bit smaller because they were a bit difficult to shape neatly otherwise.. I added mint and coriander to the yoghurt. Back on the healthy eating regime now, so will bake rather than fry for a guilt free meal!

lvd85's picture

I really liked this recipe. We made it as a starter for our Christmas dinner. I could mash the potato pieces easily after 2 minutes in the microwave (I did cut them quite small). I halved the cranberries, can't imagine it's nice if you put them in whole. I served them with the yogurt but did put in a tablespoon of harissa paste, to make it nice and spicy. They were gone in a flash!

georgelikescake's picture

First of all, I had to boil the sweet potato as there was no way of being able to mash it after just 2 mins in the microwave (I even did it for 4 mins with no luck).
I would not rate this recipe too well, I found them to be slightly lacking in flavour and so had to serve them with raita rather than just plain yoghurt. Unfortunately I couldn't get any cranberries but not sure they really would have added much to the recipe overall.