Name: Pumpkin falafel pockets
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1kg pumpkin or butternut squash, deseeded and cut into wedges -; 400g can chickpea , drained, rinsed and dried -; 1 garlic clove , chopped -; ½ tsp chilli flakes -; 1 tsp ground cumin -; small bunch parsley , roughly chopped -; 2 slices white bread , whizzed to crumbs -; 2 carrots , coarsely grated -; ½ small red onion , finely sliced -; 100g feta cheese , crumbled -; 4 wholemeal pitta breads to serve -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin falafel pockets

1. 1kg pumpkin or butternut squash, deseeded and cut into wedges -

2. 400g can chickpea , drained, rinsed and dried -

3. 1 garlic clove , chopped -

4. ½ tsp chilli flakes -

5. 1 tsp ground cumin -

6. small bunch parsley , roughly chopped -

7. 2 slices white bread , whizzed to crumbs -

8. 2 carrots , coarsely grated -

9. ½ small red onion , finely sliced -

10. 100g feta cheese , crumbled -

11. 4 wholemeal pitta breads to serve -

How to cook deliciously - Pumpkin falafel pockets

1. Stage

Put the pumpkin in a microwave-safe bowl and cover with cling film. Cook on High for 10 mins or until soft. Tip the chickpeas, garlic, chilli flakes, cumin and half of the parsley into a food processor, then whizz until the chickpeas are finely chopped but not smooth.

2. Stage

Allow the pumpkin to cool slightly, then scoop the flesh from the skin and add to the chickpea mix with some seasoning and the breadcrumbs. Give everything a good stir, then shape into 12 little patties with your hands. Put the falafels on a plate and chill for 10 mins.

3. Stage

Meanwhile, mix the remaining parsley with the grated carrot, onion and feta cheese, then set aside. Heat the grill to Medium, then cook the falafels on a baking tray for 3-5 mins on each side until golden. Split the pitta breads lengthways and fill with the warm falafels and some of the feta salad.