Healthy sweet potato recipe for 4 - 8 people, takes only 15 mins; recipe has sweet potato, chickpea, chestnut, large egg, chilli flakes, cumin seed, garlic clove, coriander, cranberry, sunflower oil and yogurt.
Cranberry & chestnut falafel
Course: Healthy sweet potato
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Yogurt: 150g pot creamy Greek-style yogurt, to serve
- Coriander: small pack coriander, roughly chopped, plus a little more to serve
- Garlic Clove: 1 garlic clove
- Chickpea: 400g can chickpea, drained
- Chilli Flakes: 1/2 tsp chilli flakes
- Sweet Potato: 1 sweet potato, peeled and cut into big chunks
- Sunflower Oil: 4 tbsp vegetable or sunflower oil
- Cumin Seed: 2 tsp cumin seed
- Large Egg: 1 large egg
- Cranberry: 85g cranberry, defrosted if frozen and halved if you have time
- Chestnut: 200g ready-cooked vacuum-packed chestnut
Directions
- 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.
