Cranberry chestnut falafel

Ingredients

• 1 sweet potato, peeled and cut into big chunks
• 400g can chickpea, drained
• 200g ready-cooked vacuum-packed chestnut
• 1 large egg
• ½ tsp chilli flakes
• 2 tsp cumin seed
• 1 garlic clove
• small pack coriander, roughly chopped, plus a little more to serve
• 85g cranberry, defrosted if frozen and halved if you have time
• 4 tbsp vegetable or sunflower oil
• 150g pot creamy Greek-style yogurt, to serve

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