Butternut squash falafel salad
2
Points®
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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