Butternut squash falafel
Skill level: Easy peasy
Costs: Cheap as chips
Our mummy blogger Anneliese says: 'It can be difficult to come up with exciting lunch options but these butternut squash falafels make for a flavoursome change. The butternut squash adds moisture and sweetness to the falafels as well as counting as one of our 5-a-day. Chickpeas are of course well known for making delicious falafels and, perhaps rather surprisingly, they also count as 1 of your 5-a-day!'
- 1 small butternut squash
- 400g tin of chickpeas
- 1 garlic clove, minced
- 1tsp of cumin
- 2 slices of bread
Serve your butternut squash falafels in toasted pitta breads, with salad and sour cream or natural yogurt. Delicious!
- Preheat the oven to 200C/400F/Gas mark 6.
- Slice the butternut squash in half; scoop out and discard the seeds.
- Place the two halves of butternut squash, flesh down, on to a oiled baking tray and place into the oven.
- Leave the butternut squash to roast in the oven for approximately 20-25 minutes, until the squash is tender. Remove from the oven and leave to cool until you are able to handle it.
- Meanwhile, place the chickpeas, minced garlic clove, ground cumin and slices of bread into a food processor and blitz, until the chickpeas have broken down but are still a little chunky.
- Once the butternut squash is cool enough to touch, scrape the flesh away from the skin and mash with a fork or potato masher.
- Stir the mashed butternut squash into the chickpea mixture, and then use your hands to form into little patties.
- Place the falafels onto a plate and chill in the fridge for at least 30 minutes; this will help to firm them up.
- Preheat the grill and place the chilled falafels onto a lightly greased baking tray. Grill the falafels for around five minutes each side, or until cooked through.
5-a-day count: 2 (for 2 adults and 2 children under 10 years old)