- 1 sweet potato, peeled and cut into big chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 400g can chickpea, drained
- 200g ready-cooked vacuum-packed chestnut
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 1 large egg
- ½ tsp chilli flakes
- 2 tsp cumin seed
- 1 garlic clove
- small pack coriander, roughly chopped, plus a little more to serve
- 85g cranberry, defrosted if frozen and halved if you have time
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 4 tbsp vegetable or sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 150g pot creamy Greek-style yogurt, to serve
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
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.
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.
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.