Spiced Parsnip and Coconut Falafel

Recipe by lindseylcw
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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
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DIRECTIONS

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