Spiced Parsnip and Coconut Falafel

“A different and slightly sweeter take on the original - just wonderful for canapes and nibbles. Serve with tahini cream sauce or houmous loosened with greek yoghurt. This started life as a Sophie Grigson recipe”
READY IN:
20mins
SERVES:
12-14
YIELD:
12 balls
UNITS:
US

Ingredients Nutrition

  • 1 lb parsnip, peeled
  • 1 tablespoon toasted desiccated coconut
  • 1 tablespoon Greek yogurt
  • 1 ounce butter
  • 1 large beaten egg
  • 4 ounces fresh breadcrumbs
  • 1 12 teaspoons curry powder
  • salt and pepper
  • vegetable oil (for frying)
  • 14 cup sesame seeds

Directions

  1. Boil parsnips until tender.
  2. Drain and mash well.
  3. Mix with rest of ingredients except oil and sesame seeds.
  4. Taste and season well.
  5. Chill in fridge until firm (approx 2 hours).
  6. Shape into small balls, coat with sesame seeds.
  7. Fry for 2-3 mins each side until golden brown.

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