Festive Vegan Falafel with Sugar-Free Cranberry Sauce

Posted by Planet Bake on Nov 24th 2021

Festive Vegan Falafel with Sugar-Free Cranberry Sauce

Festive Vegan Falafel with Sugar-Free Cranberry Sauce

These falafel are super quick and easy to make (I mean cooking is awesome, but you don’t want to spend the whole day in the kitchen during the holidays, right?), so this was the first time I used canned chickpeas instead of dried ones. I wasn’t sure if this was working, but they came out pretty good! I also added chopped walnuts, lots of fresh parsley, garlic, cumin, and cilantro. I really love the addition of walnuts in these easy falafel; I think it goes really well with the cranberry dip.

INGREDIENTS:

  • 3 cups canned chickpeas
  • 1 clove of garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander handful fresh parsley (blended together with the chickpeas)
  • 1/2 cup fresh parsley, chopped (added later on)
  • 1/2 heaped cup walnuts, chopped
  • 2 tablespoons spelt or whole wheat flour
  • salt, to taste
  • black pepper, to taste

INSTRUCTIONS:

  • Put the chickpeas together with the garlic, the cumin, cilantro, and one handful of fresh parsley in a food processor and blend until you got a smooth mixture.
  • Put it in a bowl and stir in the chopped parsley, the walnuts, and the flour and season it with salt and black pepper. Stir with a wooden spoon until well combined.
  • Form about 15 balls and set aside.
  • Then make the cranberry pear dip. Put all ingredients into a small sauce pan and cook for about 15 minutes. The sauce is supposed to thicken to a jam-like consistency. Once it's ready, pour it into a blender and process until smooth.
  • While the cranberry sauce is cooking, heat some olive oil in a large frying pan. Make sure to use enough oil, so the falafel get crispy on the outside. Pan-fry them for about 5 minutes, flipping them over several times.
  • Serve the falafel together with the cranberry dip.

Here the full recipe to the cranberry dip - you will need only 4 Ingredients

 

INGREDEINTS:

INSTRUCTIONS:

  1. Combine the cranberries, water, erythritol, and orange zest in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Simmer for 10-15 minutes, until the cranberries pop and a sauce forms.
  2. Remove from heat. Stir in the vanilla extract.