Pumpkin falafel pockets

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• mena

  28 September 2011

  mena rated and commented on this recipe

  

  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!

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• Kelly Smith

  03 November 2011

  Kelly Smith rated and commented on this recipe

  

  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.

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• favourites

  03 November 2011

  favourites rated and commented on this recipe

  

  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.

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• Little Bear

  12 November 2011

  Little Bear rated this recipe

  

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• Frantic Flapjack

  14 November 2011

  Frantic Flapjack rated and commented on this recipe

  

  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.

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http://www.bbcgoodfood.com/recipes/1647633/

http://www.bbcgoodfood.com/recipes/1647633/

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Ingredients

• 1.0kg pumpkins or butternut squash, deseeded and cut into wedges
• 400.0g can chickpeas , drained, rinsed and dried
• 1 garlic clove , chopped
• ½ tsp chilli flakes
• 1.0 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
• 100.0g feta cheese , crumbled
• 4 wholemeal pitta breads to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Vegetarian

Ingredients

• 1.0kg pumpkins or butternut squash, deseeded and cut into wedges
• 400.0g can chickpeas , drained, rinsed and dried
• 1 garlic clove , chopped
• ½ tsp chilli flakes
• 1.0 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
• 100.0g feta cheese , crumbled
• 4 wholemeal pitta breads to serve

Per serving

346 kcalories, protein 17.0g, carbohydrate 54.0g, fat 8.0 g, saturated fat 4.0g, fibre 9.0g, sugar 9.0g, salt 1.91 g

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