Cranberry & Chestnut Falafel Recipe

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.

Transfer the mixture to a bowl and stir in the flour. Mix until the mixture comes together and is easy to shape into patties.

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.

Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

Serve the cranberry and chestnut falafel warm with your favorite dipping sauce or in a pita with fresh veggies.