w/ a sprout salad + a cranberry relish
So excited to share today’s festive lunchbox. If you follow me on Instagram, you’ll know I love a falafel lunchbox (hello falafel mezze box) so I decided to give this one a festive spin and serve these chestnut falafels (yes, chestnut!) with a brussels sprout and cranberry relish. It doesn’t really get much more festive than that, does it!?
Baked festive falafelPrint This
- 1 can of chickpeas, drained +rinsed
- 180g chestnuts
- 2 heaped tbsp gram flour or plain flour
- 1 tsp of dried thyme
- 1 tsp of dried rosemary
- 2 garlic cloves, crushed
- 1/4 tsp of salt
- 2 tbsp of Extra Virgin Olive Oil
- FOR THE SALAD
- 20 brussels sprouts, sliced/shaved
- 80g pomegranate seeds
- 1 large parsnip, peeled and cut into coins
- 1 large carrot, peeled and cut into coins
- 1/4 red cabbage, shredded
- 2 tbsp of maple syrup
- Bag of rocket/lettuce leaves
- FOR THE RELISH
- 100g fresh or frozen cranberries
- 3 tbsp balsamic vinegar
- 1 large red onion, diced
- Pinch of salt
- 1 garlic clove, crushed
Preheat the oven to 180c. Add the chickpeas and chestnuts to the blender and blitz until large crumbs are formed. Empty into a bowl and add the flour, thyme, rosemary, garlic, salt and olive oil. Combine well and form 12 balls from the mixture. Place on a lined baking tray.
On another lined baking tray scatted the parsnips and carrots and drizzle with oil. Place in the oven, along with the falafel, for 25 minutes until the veggies are soft and the falafel are golden and cooked through.
Meanwhile prepare the cranberry relish by adding the diced red onion and balsamic vinegar, salt and garlic to a saucepan on a medium heat. Sauté for 5 minutes until fragrant, before adding the cranberries. Turn the heat down and simmer for a further 15 minutes gently crushing the cranberries to your desired texture.
Prepare the sprout salad by combining the sliced/shaved brussels, roasted parsnips and carrots, red cabbage, maple syrup and pomegranate seeds.
Line your lunchbox with some rocket or lettuce, add the falafels, sprout salad and the cranberry relish.