Chickpea & Chestnut Falafel with Tahini-Lime Dressing

Winter-time and chestnuts go hand in hand and I generally like to create as many recipes as possible that include them! Warming, sweet and filling, chestnuts are high in carbohydrate and low in fat, unlike most nuts, which have a predominantly high-fat content. They are also deeply nutritious and pair well with many different flavour combinations, especially tahini dressing!

INGREDIENTS

180g (1 cup) cooked chestnuts

270g (1.5 cups) cooked chickpeas (or use 1 tin of chickpeas)

15g (1/2 cup) fresh parsley, chopped

8 sprigs thyme, leaves removed

½ a red onion, diced

½ tsp ground cumin 

½ tsp ground coriander

30g (¼ cup) shelled pistachios, finely chopped

1 Tbsp lemon juice

FOR THE DRESSING:

2 Tbsp tahini

Juice of 1 lime

4 Tbsp water

1 clove garlic, crushed or finely grated

Sea salt

METHOD

Pre-heat the oven to 180c and line a baking tray with parchment paper.

Leaving the pistachios to one side, place all the other ingredients in a food processor and pulse until the mixture comes together to form a dough. Roll the dough into 12 balls, and then roll the balls in the chopped pistachios, as evenly as possible. Place the falafel balls on the lined tray and bake for 25 minutes.

While the falafels are in the oven, prepare the dressing. Add the tahini, lime juice, garlic and a pinch of salt to a bowl, and then whisk in the water one spoon at a time. Taste for seasoning. The falafel can be served as a starter with salad, rolled up in a socca pancake, taken as a snack in lunch boxes, or prepared in mini size and served as canapés.