Carrot pilaf with coriander chutney
This vibrant carrot pilaf is a midweek marvel—hearty, healthy, and budget-friendly. Packed with veggies, and […]
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We’ve given falafels a festive twist to celebrate the season’s cheer, with the rich flavours of sweet potatoes, chickpeas, and cranberries. Pair them with creamy yoghurt and a scatter of fresh coriander for a dish perfect for a winter gathering!
Ingredients:
1 sweet potato peeled and cut into big chunks
400g canned chickpeas drained
1 large egg
½ tsp chilli flakes
2 tsp cumin seed
1 garlic clove
Small pack of coriander roughly chopped, plus a little more to serve
250g cranberries – defrost if using frozen and halve if using fresh
4 tbsp vegetable or sunflower oil
150g pot creamy Greek-style yoghurt to serve
Directions:
Step 1
Put the sweet potato into a microwave-proof bowl, add 1 tsp water and cook on high for 2 minutes. Mash in a large bowl.
Step 2
Put the chickpeas 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. Add the cranberries and mix well by hand. Shape dessert spoon-sized balls of the mix into 20 or so patties. The mixture can be made ahead and chilled for up to 3 days.
Step 3
Heat 2 tbsp oil in a large, non-stick frying pan. Fry half of the falafels for 2 minutes on each side until golden. Lift onto kitchen paper to drain. Repeat with the second batch. The falafels can be made up to 2 days ahead and reheated. Let the falafel cool for a few minutes before serving with the yoghurt and a scattering of coriander.