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Whitepudding Falafels

Whitepudding Falafels


Jennifer Opperman’s Clonakilty Whitepudding falafel balls are ideal for a wholesome lunch and would work well with Clonakilty Veggie Pudding too!


100g Clonakilty Whitepudding

100g Sweet Potato, grated

1 Garlic clove, minced

1 spring onion, chopped

Pinch of chilli powder

1 tsp of oil for frying

Sea Salt & Freshly ground black pepper to taste

Falafels with Clonakilty Whitepudding


  1. Add the grated sweet potato into a large mixing bowl. Break the Clonakilty Whitepudding into small pieces and add to the bowl along with garlic, chili powder, spring onion, salt and pepper.
  2. Mix ingredients together gently until all ingredients are combined.
  3. Form the mixture into 8 patties by hand and place them on a flat plate. Chill for half an hour in the fridge.
  4. Heat a frying pan, add oil and cook falafels for 7–10 minutes over a medium heat, turning to brown all sides. Serve immediately
  5. Serve with flatbreads, crunchy salad, and tahini dressing (to make your own, put the juice of one lemon, a clove of crushed garlic, 50g of tahini and 50ml cold water into a small bowl. Mix well to form a loose dressing and season to taste)

Recipe by Jennifer Opperman

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