Skip to main contentSkip to footer
Sign up
Sign up
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
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.

You might like