CRANBERRY & CHESTNUT FALAFEL

Cranberry & chestnut falafel image

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

Provided by Jane Hornby

Categories Starter

Time 35m

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

Number Of Ingredients 11

Ingredients

1 sweet potato , peeled and cut into big chunks
400g can chickpea , drained
200g ready-cooked vacuum-packed chestnut
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
4 tbsp vegetable or sunflower oil
150g pot creamy Greek-style yogurt , to serve

Steps:

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.

Nutrition Facts : Calories 214 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium