Cranberry & chestnut falafel

Cranberry & chestnut falafel

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(3 ratings)

Prep: 20 mins Cook: 15 mins

Easy

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: per serving (6)

  • kcal214
  • fat10g
  • saturates1g
  • carbs25g
  • sugars4g
  • fibre6g
  • protein6g
  • salt0.4g
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Ingredients

  • 1 sweet potato, peeled and cut into big chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    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
    Chestnut

    Chestnut

    chest-nut

    '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
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 4 tbsp vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 150g pot creamy Greek-style yogurt, to serve
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  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.

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Comments, questions and tips

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Frantic Flapjack
9th Dec, 2014
3.8
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
9th Feb, 2014
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
21st Jan, 2014
They are nice, perhaps a little bland by themselves but still an interesting recipe and festive!
nordic
18th Jan, 2014
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
14th Jan, 2014
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
2nd Jan, 2014
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.
Frantic Flapjack
9th Dec, 2014
3.8
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.
k8_leonard
16th Dec, 2013
Can these be frozen?
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