How To Make Cranberry & Chestnut Falafel
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup cooked chickpeas
- 1/2 cup cooked chestnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp all-purpose flour
- 2 tbsp olive oil, for cooking
Instructions
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In a food processor, combine the chickpeas, chestnuts, dried cranberries, parsley, garlic, cumin, coriander, cayenne pepper, salt, and black pepper. Pulse until well combined but still slightly chunky.
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Transfer the mixture to a bowl and stir in the flour. Mix until the mixture comes together and is easy to shape into patties.
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Heat the olive oil in a skillet over medium heat. Form the falafel mixture into small patties and cook in batches for about 3-4 minutes per side, or until golden brown and crispy.
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Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
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Serve the cranberry and chestnut falafel warm with your favorite dipping sauce or in a pita with fresh veggies.
Nutrition
- Calories : 220kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 320mg
- Total Carbohydrates : 30g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 8g
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