Description
Delicious homemade cranberry and chestnut falafel featuring sweet potato, chickpeas, and aromatic spices, pan-fried to a golden crisp and served with creamy Greek-style yogurt and fresh coriander. A flavorful twist on traditional falafel, perfect for a snack or light meal.
Ingredients
Scale
Main Ingredients
- 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
Instructions
- Cook and mash sweet potato: Put the sweet potato into a microwave-proof bowl, add 1 tsp water, and cook on High for 2 minutes. Transfer to a large bowl and mash until smooth.
- Prepare falafel mix: Place the chickpeas and chestnuts in a food processor and pulse until well chopped but not turned into a paste. Add this mixture to the mashed sweet potato. Then add the egg, chilli flakes, cumin seeds, garlic, coriander, and season generously with salt and pepper. Mix everything well by hand. Fold in the cranberries gently to combine.
- Shape falafel: Using a dessertspoon-sized amount of mixture, shape into about 20 small patties. These can be made ahead and chilled in the fridge for up to 3 days.
- Fry falafel: Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium heat. Fry half of the falafels for about 2 minutes on each side until golden brown and crisp. Transfer to kitchen paper to drain excess oil. Repeat with the remaining falafels using the rest of the oil.
- Serve: Let the falafel cool slightly before serving. Present with creamy Greek-style yogurt and a scattering of extra fresh coriander for garnish. The falafels can be reheated and made up to 2 days ahead.
Notes
- The sweet potato adds natural sweetness and moisture, helping to bind the falafel.
- Chilling the falafel mix before frying helps them hold their shape better during cooking.
- Using a non-stick pan and moderate heat prevents the falafel from sticking and burning.
- These falafel are best served fresh but can be stored covered in the fridge for up to 2 days and reheated gently.
- Optional: For extra spice, add a pinch more chilli flakes or serve with a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Middle Eastern
Keywords: cranberry falafel, chestnut falafel, sweet potato falafel, vegetarian snack, homemade falafel, pan-fried falafel, healthy falafel recipe
