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Photo of Butternut squash falafel salad by WW

Butternut squash falafel salad

2
Points® value
Total Time
3 hr 10 min
Prep
30 min
Cook
40 min
Serves
4
Difficulty
Easy
These ‘falafels with a twist’ have roasted butternut squash added, which gives them loads of flavour.

Ingredients

Butternut Squash

300 g

Garlic

2 clove(s), unpeeled

Calorie controlled cooking spray

4 spray(s)

Cumin seeds

1 teaspoon(s), level

Coriander seeds

1 teaspoon(s)

Red onion

1 small, finely chopped

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Breadcrumbs, dried

45 g, wholemeal

Parsley, fresh

5 sprig(s), fresh, roughly chopped

Coriander, fresh

10 sprig(s), chopped

Parsley, fresh

10 sprig(s), fresh, chopped

Chilli, green or red

2 individual

Garlic

3 clove(s)

Coriander, Dried

½ teaspoon(s), level

Ground Cumin

½ teaspoon(s), level

White Wine Vinegar

½ tablespoon(s)

Lemon Juice, Fresh

60 ml

0% fat natural Greek yogurt

180 g

Pomegranate Molasses

2 tablespoon(s)

Carrots, raw

3 medium, grated

Red onion

1 small, finely sliced

Mint, Fresh

5 sprig(s), chopped

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Make the falafels. Peel and cut the squash into cubes, then put it in a roasting tin, along with the garlic. Mist with cooking spray and season. Roast for 30 minutes, then set aside to cool.
  2. Meanwhile, dry-fry the cumin and coriander seeds in a small frying pan for 2 minutes until they start to pop. Transfer to a spice blender or pestle and mortar, then crush to a fine powder.
  3. Mist the frying pan with cooking spray and fry the onion over a medium heat for 5 minutes.
  4. Put the roasted squash and the chickpeas into a food processor and blitz to combine. Transfer to a bowl, add the spice mixture, cooked onion, breadcrumbs and parsley, and combine. Shape into 12 patties and chill in the fridge for 2 hours.
  5. Meanwhile, make the sauce. Blitz the coriander, parsley, green finger chillies, garlic, ground coriander, ground cumin, white vinegar, lemon juice and yogurt in a food processor with a pinch of salt.
  6. Mist a large nonstick frying pan with cooking spray and cook the falafels for 5 minutes on each side, until cooked through and golden.
  7. Make the salad: in a bowl, whisk together the molasses and lemon juice, then season well. Put the carrot, red onion and mint in a bowl, drizzle over the dressing and toss to combine.
  8. To serve, divide the salad between plates, top with the falafels and spoon over the sauce.

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