BEAUTIFUL BUTTERNUT SQUASH FALAFEL

INGREDIENTS

600g butternut squash, cut into 2cm pieces

1x tbsp olive or coconut oil

1x red onion, finely diced

2x cloves garlic, finely chopped

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp cayenne pepper

2 x 400g cans chickpeas, drained and rinsed

3x tbsp coriander leaves, roughly chopped

3x tbsp fresh parsley, roughly chopped

METHOD

Preheat the oven to 200 ̊C.

Toss the butternut squash with 1x tbsp olive oil, season, then place on a baking sheet.

Roast for about 30-40 minutes or until the squash takes on a little colour and is soft and cooked through. Remove from the oven and leave to cool.

Heat 1 tbsp oil in a small frying pan. Cook the red onion for 6-8 mins, then add the garlic and spices.

Continue to cook for a further 2 minutes. Remove from the heat and set aside to cool.

Place the drained chickpeas in a food processor and pulse until slightly broken up but still chunky. Put the squash in a mixing bowl and mash with a fork, then add the chickpeas, red onion, and herbs, season well, and mix until everything is evenly combined.

Shape into 12 balls, then place onto a baking sheet lined with greaseproof paper and place in the fridge for 20 mins until firm. Transfer the falafels to a baking tray and bake for 15-20 mins until golden.

Serve with a generous leafy salad.