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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• Sarahgeorginawalton

  13 August 2012

  Sarahgeorginawalton commented on this recipe

  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

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• Spoon_Licker

  07 November 2012

  Spoon_Licker rated and commented on this recipe

  

  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!

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• chinadoll

  12 January 2013

  chinadoll rated and commented on this recipe

  

  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.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Vegetarian

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

Per serving

346 kcalories, protein 17g, carbohydrate 54g, fat 8 g, saturated fat 4g, fibre 9g, sugar 9g, salt 1.91 g

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