Butternut squash falafels
0
Points®
Total time: 1 hr • Prep: 20 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
750 g, peeled, deseeded and chopped into cubes
Garlic
4 clove(s), unpeeled
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small, finely diced
Chickpeas, cooked
2 can(s), large, drained
Garlic
2 clove(s), crushed
Ground Cumin
1½ teaspoon(s), level
Coriander, Dried
1½ teaspoon(s), level
Chilli, green or red
1 individual, finely diced
Coriander, fresh
1 tablespoon(s), roughly chopped
Parsley, fresh
1 tablespoon(s), roughly chopped
0% fat natural Greek yogurt
150 g
Lemon Juice, Fresh
2 teaspoon(s)
Garlic
1 clove(s), crushed
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put butternut squash and 4 unpeeled garlic cloves on a large roasting tray so that it is spread out and not too close together. Mist with cooking spray and season to taste. Roast for 25 minutes, then toss well and roast for another 20 minutes, until the butternut cubes are dark golden and soft.
2
Meanwhile mist a small pan with cooking spray over a low/medium heat. Cook the red onion for 8-10 minutes, stirring regularly, until softened then remove to a plate to cool.
3
Put the chickpeas in a food processor and pulse to a chunky purée.
4
Once the squash is roasted, roughly mash, but keep it chunky. Add to the chickpeas, onion, 2 crushed garlic cloves, spices and herbs, season well and combine until everything is evenly combined. Shape into 12 balls then place onto a baking sheet lined with grease proof paper and place this in the fridge for 20 minutes, until firmed up.
5
Place in the oven and bake for 20-30 minutes, until golden brown and slightly crispy on the outside.
6
Make a sauce to drizzle over the falafels by combining the yogurt, lemon juice and remaining garlic.
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