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
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.
Serve your butternut squash falafels in toasted pitta breads, with salad and sour cream or natural yogurt. Delicious!