Festive Falafel

As its my first vegan christmas one thing I was going to miss was a good festive sandwich filling. It was never the meat I really liked, it was all about the cranberries and that savoury sweetness that you never got in a sandwich at any other time of year. So I wanted to make an alternative. This is my recipe for festive falafel that can be enjoyed with hummus or cranberry sauce in a sandwich, wrap, salad or just as a cheeky snack or party nibble. 

Makes 12 large falafel or 20-24 smaller ones.

What you need:

  • 1 Medium Sweet Potato diced
  • 1 400g Tin of Chickpeas – contents poured into a saucepan and cooked on the hob for 3-4 minutes, but not boiled. Then drained.
  • 180g of Whole Chestnuts, cooked and peeled, I used Gourmet Merchant.
  • 100g of Dried and Sweetened Cranberries
  • 1 Clove of Garlic
  • 2 tsp of Cumin
  • 1 tsp of Dried Coriander
  • 1 tsp of cinnamon
  • 2 tbsp of chia seeds, ground and mixed with water to form your ‘egg’.

What you need to do:

  1. Pre heat oven to gas mark 4.
  2. Put sweet potato on to boil for 20 minutes.
  3. Whilst sweet potato is boiling, put chickpeas, cranberries, chesnuts, garlic, cumin, coriander, cinnamon and chia seed ‘egg’ into a food processor and process until fully combined but not forming a paste. Add in 1/2 a teaspoon of chilli flakes if you like a little kick.
  4. Once sweet potato is boiled, drain and put back into the saucepan mash and combine in chickpea, chesnut and cranberry mixture with your masher.
  5. Then using your hands and a little flour to stop them sticking to your hands grab small handfuls and roll into balls and place onto a baking tray lined with tin foil and slightly greased.
  6. Bake for 15 minutes, turn and bake for a further 15 minutes until golden brown. They should be crisp on the outside and moist and not crumbly on the inside.
  7. ENJOY!!!

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