Name: Pumpkin falafel pockets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: British
Ingredients: 1kg pumpkin or butternut squash, deseeded and cut into wedges; 400g can chickpea 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; 2 carrots coarsely grated; ½ small red onion finely sliced; 100g feta cheese crumbled; 4 wholemeal pitta breads to serve

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Pumpkin falafel pockets

Pumpkin falafel pockets

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

Plus chilling

A star rating of 3.1 out of 5.13 ratingsRate

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

Freezable

Vegetarian

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Pumpkin cake

A star rating of 4.8 out of 5.239 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg pumpkin

or butternut squash, deseeded and cut into wedges
400g can chickpea

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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Nutrition: per serving

kcal346
fat8g
saturates4g
carbs54g
sugars9g
fibre9g
protein17g
salt1.91g

Method

step 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.
step 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.
step 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

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A star rating of 3.1 out of 5.13 ratings

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