Photo of Butternut squash falafel salad with zhoug by WW

Butternut squash falafel salad with zhoug

9
6
6
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
40 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Butternut Squash

1 whole, small, peeled and cubed

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 small, finely chopped

Ground Cumin

1 teaspoons, level

Coriander, Dried

1 teaspoons, level

Garlic

1 clove(s)

Chickpeas, cooked

1 can(s), large, drained

Breadcrumbs, dried

50 g

Parsley, fresh

10 g, roughly chopped

Chilli, Green or Red

2 individual

Garlic

3 clove(s)

Ground Cumin

½ teaspoons, level

Coriander, Dried

½ teaspoons, level

White Wine Vinegar

½ tablespoons

Lemon Juice, Fresh

40 ml

0% fat natural Greek yogurt

180 g

Parsley, fresh

15 sprig(s), fresh

Honey

1 tablespoons, level

Lemon Juice, Fresh

40 ml

Carrots, raw

3 medium, coarsely grated

Red onion(s)

1 small, finely sliced

Mint, Fresh

10 sprig(s)

Couscous, dry

160 g

Lemon(s)

1 zest(s) of 1

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Make the falafels. Put the squash and garlic in a roasting tin. Mist with cooking spray and season well. Roast for 20 minutes. Leave 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, and blend or 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 zhoug. 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 and 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 zhoug.

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