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// MEAT-FREE DISHES
Made For Sharing
Two veggie-friendly recipes to try over the festive season.
DID YOU KNOW?
You can make these falafel nibbles
ahead of time and chill for up to
three days before frying and serving.
INGREDIENTS (Makes 20, serves 6)
•1 fresh sweet potato, peeled and cut into
•1 can of Carrefour Chickpeas (400gm),
• 200gm Castanea Organic Peeled Roasted
•1 Carrefour Bio Medium Egg
• ½ teaspoon Carrefour Crushed Chilli
• 2 teaspoons Bayara Whole Cumin Seeds
•1 fresh garlic clove
· 85gm fresh cranberries, roughly halved
Small handful of fresh coriander, chopped
• 4 tablespoons Carrefour Sunflower Oil
1 Place the sweet potato in a microwave-safe
bowl with 1 teaspoon of water and cook on
high for 2 minutes, then mash together.
2 Place the chickpeas and chestnuts into
a food processor or blender and pulse
until chopped. Pour on top of the sweet
potato and add the egg, spices, garlic and
3 Next, season with salt and pepper, mix well
by hand and then add in the cranberries
before shaping into bite-sized patties -
there should be around 20.
4 Cook in two batches. Heat 2 tablespoons of
oil in a large pan and fry the falafel patties
for 2 to 3 minutes on each side until golden
brown, then place onto kitchen paper. Allow
to cool for a few minutes before serving
with a pot of creamy Harissa Sauce.
• 200gm Kolios Authentic Greek Yogurt
· 3 to 4 tablespoons Le Phare Du Cap
Simply swirl the yogurt with the
mint and coriander and season to
Bon Harissa Paste
taste. Mix in the harissa paste and
Small handful of fresh mint, finely chopped
• Small handful of fresh coriander, finely chopped
· Fresh lemon wedge
a squeeze of fresh lemon juice.