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Easy & Healthy Baked Falafel.

Yields1 ServingCook Time25 mins

The quick easy and healthy recipe of Falafel, with traditional sweat-sour-spice mixtures and the twist of sweet potato, chestnuts, and cranberries that best compliment this healthy dish.

Cranberry & chestnut falafel

 1 sweet potato , peeled and cut into big chunks
 400 g can chickpea , drained
 100 g cranberries, halved
 200 g vacuum packed cooked Chestnuts
 1 egg, beaten
 ½ tsp chilli flakes
 2 tsp cumin seed
 1 garlic clove
 1 handful of coriander leaves, roughly chopped
 Greek yogurt or thani sauce , to serve
 sea salt, to taste
1

Place the sweet potato in a microwave-proof dish, add 1 teaspoon of water and cook for 2 minutes on high. Then mash in a large bowl.

2

Preheat oven to 180 degrees C.

3

In a food processor, add the chickpeas and chestnuts and pulse until well chopped but not pasty.

4

Tip the sweet potato on top, then add the beaten egg, spices, garlic, and coriander. Season with sea salt and mix in along with your hands.  

5

Add the cranberries and mix well, try not to damage the cranberries.

6

Shape into 20 or so golf ball-shaped patties with wet hands, and place them on a baking tray. It can be made beforehand and refrigerated for up to 2 days.

7

Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides.

8

Serve the falafel right away, while the outside is warm and crispy.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories214
% Daily Value *
Total Fat 10g13%

Saturated Fat 1g5%
Total Carbohydrate 25g10%

Dietary Fiber 6g22%
Total Sugars 4g
Protein 6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.