Christmas is one of the busiest times of the year for catering managers, chefs, and hospitality teams. With events, buffets, school dinners, care home celebrations, and corporate parties filling the calendar, menus need to be cost-effective, scalable, and crowd-pleasing.
If you’re looking to add a festive vegan or vegetarian option that feels fresh, seasonal, and practical for large-scale service, our Christmas Cranberry & Herb Falafel ticks every box.
This recipe has been developed with high-volume kitchens in mind — think straightforward prep, affordable ingredients, great yield, easy batch cooking, and flavours that fit perfectly on a winter menu.
Ingredients
-
3kg cooked chickpeas (or 1.5kg dried, soaked & cooked)
-
700g onions, finely diced
-
400-500g cranberry sauce
-
150g fresh parsley
-
100g fresh coriander
-
40g chopped thyme or rosemary
-
120g garlic, minced
-
40g ground cumin
-
30g ground coriander
-
20g smoked paprika
-
15g cinnamon (adds festive warmth)
-
20g salt
-
10g black pepper
-
Zest of 6 oranges
-
250g gram (chickpea) flour
-
4–6 tbsp water if needed
Optional Add-Ins
-
200g grated carrot or beetroot
-
80ml lemon juice
Method
1. Drain the chickpeas well to avoid excess moisture. Chop herbs and measure out the cranberry sauce so it’s ready to add directly into the mix. Drain before using — this keeps them plump and evenly distributed.
2. Using a food processor or large mixer, pulse the chickpeas, onions, herbs, garlic, orange zest, and spices.
Don’t over-blend — the mixture should stay slightly coarse for authentic texture and better binding.
3. Pour in the cranberry sauce with the gram flour, and optional grated vegetables. Adjust texture as needed:
-
Too wet? Add more gram flour.
-
Too dry? A splash of water or lemon juice does the trick.
4. Chill for at least an hour — or ideally overnight.
This improves structure and flavour, making shaping easier in high-volume kitchens.
5. Use a 40–50g scoop for consistent portioning. Roll into balls or press into patties depending on your service style.
6. Baking (easiest for batch cooking):
-
200°C for 12–15 minutes
-
Flip halfway and lightly spray with oil for golden colour
Frying (best texture):
-
170–180°C oil
-
3–4 minutes until crisp and golden
