Chestnut falafels Recipe

Chestnut falafels Recipe

  • 200g/7oz vacuum-packed chestnuts, left whole
  • 1 small bunch flatleaf parsley, chopped
  • 1 free-range egg yolk
  • 1 tsp thyme leaves
  • 1 x 400g/14oz tin cooked chickpeas, drained
  • 1 garlic clove, crushed
  • few drops truffle oil, to taste
  • 50–100g/1¾–3½oz Parmesan cheese (or vegetarian alternative), grated
  • 300–400g/10½–14oz mashed potato
  • salt and freshly ground black pepper
  • 4 tbsp olive oil
  1. Combine all the ingredients except the olive oil a food processor – the quantity of cheese and potato will vary according to taste, how the potato was cooked, and the consistency preferred. Season with salt and pepper
  2. Shape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour.
  3. Heat the olive oil in a large frying pan and cook the falafels on both sides for 2-3 minutes, until golden-brown. Serve hot with pittas and dips.
Recipe of the Day|