Falafel and roast dinner aren’t two things that you’d usually associate with each other, but I can tell you that these little chickpea bites are anything but strange.
I originally made these off the cuff when a good friend (and her black kitten called Tofu) came to my home for a family Easter Day lunch. Being part of a carnivorous household, I am used to fending for myself when it comes to the main attraction of a roast dinner, but I must say I felt the pressure to impress on this occasion. With only one slice of homemade lentil veggie nut roast in the freezer, I turned to the store cupboard for inspiration. I needed something filling, hearty and plant-based to go with the array of cooked vegetables, roast potatoes and gravy on offer.
So, I thought of roast dinner flavours and threw them in a food processor with some chickpeas, and WOW. The fruitiness of cranberries marries so well with the creamy chestnuts and the blend of dried herbs. We were so impressed with the results, so much so that I’ve had to make them several times since, initially to write down a recipe! I am now so excited to share this with you as part of my Christmas collection of recipes. I love to serve them with my favourite coconut honey roasted parsnips and carrots, my balsamic glazed Brussel sprouts and rosemary roasted new potatoes. They equally taste great as part of a Buddha-bowl style meal or in place of original falafel in a wrap or pitta with some hummus. Or simply snack on them from the oven, they are so tasty! Plus, they will keep you going thanks to the protein and fibre rich proteins, the fuel from the oats and a delicious boost from the cranberries and chestnuts.
I present to you: roast dinner in a ball. More nutritious and meal-worthy than stuffing, but with all the flavour, comfort and texture of a good nut roast. I hope you’ll enjoy them.
Chestnut and Cranberry Stuffing Falafels
Christmas spiced stuffing falafel balls full of festive herbs, chestnuts and cranberries. Enjoy these as a side or as the star of the show.
- 1 tin chickpeas, drained and rinsed
- 50g dried cranberries
- 80g pre-cooked chestnuts
- 20g oats
- ½ – 1 tsp miso paste
- ½ tsp each: dried sage, thyme and rosemary
- Salt and pepper to taste
- Preheat oven to 160Fan/180*C.
- Place all the ingredients in a blender and whizz until fully incorporated. I like mine quite chunky so be careful not to over-blend the mix.
- Using a tablespoon roll the falafel mix into balls and place on a lined baking tray.
- Cook in the oven for 20-25mins until crisp on the outside.
- These will keep for a couple of days in the fridge, or equally freeze the raw balls in portions.
I look forward to hearing what you’ll all think of my Chestnut and Cranberry Stuffing Falafels as part of my Christmas collection of recipes. Please leave your thoughts in the section below and be sure to tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
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With festive love x