Chestnut falafels
Serve these Christmas-flavoured falafels made with chestnuts, truffle oil and Parmesan as a vegetarian main course, along with pittas and dips.
By Matt Tebbutt
From Christmas Kitchen
Ingredients
- 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
- 50–100²µ/1¾–3½´Ç³ú Parmesan cheese (or vegetarian alternative), grated
- 300–400²µ/10½–14´Ç³ú mashed potato
- salt and freshly ground black pepper
- 4 tbsp olive oil
Method
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
Shape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour.
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.
