Pumpkin falafel pockets

Pumpkin falafel pockets

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 30 mins Plus chilling

Skill level

Easy

Servings

Serves 4

Make some magic in your microwave with these easy-to-prepare pumpkin or butternut squash pockets

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
346
protein
17g
carbs
54g
fat
8g
saturates
4g
fibre
9g
sugar
9g
salt
1.91g

Ingredients

  • 1kg pumpkins or butternut squash, deseeded and cut into wedges
  • 400g can chickpeas, 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

For the salad

  • 2 carrots, coarsely grated
  • ½ small red onion, finely sliced
  • 100g feta cheese, crumbled
  • 4 wholemeal pitta breads to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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. 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. 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.

Recipe from Good Food magazine, October 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lizeprins's picture

I was kind of scared tot try this recipe because of the comments, but I had no problems at all! It was really delicious! I used a golden nugget pumpkin and the mixture was perfect, not wet or bland at all. However adding a bit of greek yoghurt as sauce in the pitas would have made it even better!

erinehm's picture

I used canned pumpkin and I didn't have the sloppy mixture problem, though I did find them a bit on the bland side, despite doubling the cumin. A bit of salt would have been good. I sliced the red onions very thinly in my food processor, then let them soak in the juice of one lime - that really helped perk up the flavour. I'd definitely make these again - with canned pumpkin it's much less work.

evieweevie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used butternut squash and I ended up with the same problem, very sloppy. I should of used more garlic, as they were quite bland. Little one loved them though.

chillbliss's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I roasted the pumpkin with several cloves of garlic and cumin before using a food processor to combine it with the chickpeas, etc. I used a couple of slices of multi-seeded bread to make the bread crumbs as this was all I had. It was a messy mission to get the mixture in to balls....but I baked them at 200oC until they had a crunchy texture on the outside and they were yummy.

spoon_licker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

In theory, this recipe should be ace, only I also had the problem with the sloppy mixture. I added three times more breadcrumbs, but that didn't help. I added flour, but that made the patties taste weird. I then used a basting brush in the middle of grilling to brush some Worcestershire Sauce (it's all we had in't fridge, like) over the patties to get rid of the taste of flour. Hmm, not great overall. Needs tweaking or something!

sgwalton2711's picture

Having read the reviews on the blandness of the finished falaffel, I doubled the amount of garlic and spices and cooked the squash with half of the garlic and chilli. I also swapped parsley for coriander. The only other addition was a squeeze of orange on the salad. A very satisfying meal

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These were okay but as with most falafel recipes, there is not too much taste to these and you need to serve with a spicy relish to bring out some flavour.

keex2006's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this on two occasions, the first time thinking I had done something wrong as the finished patties were so wet, but the second time they were exactly the same! I ended frying them after grilling them to try and firm them up. Tasty but very disappointing as the end result was very sloppy.

kellyplanet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mixture was very wet I ended up doubling the bread and adding flour even then it was still very wet so I ended up frying the falafel on both sides then oven baking them.

filomena_bianco's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made the falafels the day before meaning prep on the day was kept to a minimum. I have tried making falafel before but they've been either tasteless or the texture wasn't right. These were scrummy and the feta and carrot salad is lovely! Definitely a do-again recipe in our house!

Questions

Tips