Butternut squash falafels

Total Time
3:10
Prep
0:30
Cook
0:40
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 teaspoons, level
  • Coriander seeds
    1 teaspoons
  • Red onion(s)
    1 small, finely chopped
  • Chick Peas, 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 teaspoons, level
  • Ground Cumin
    ½ teaspoons, level
  • White Wine Vinegar
    ½ tablespoons
  • Lemon Juice, Fresh
    60 ml
  • 0% fat natural Greek yogurt
    180 g
  • Pomegranate Molasses
    2 tablespoons
  • Carrots, raw
    3 medium, grated
  • Red onion(s)
    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 all the ingredients in a food processor with a pinch of salt.
  6. Mist a large non-stick 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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