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 -

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.