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Pumpkin falafel pockets

Pumpkin falafel pockets

A star rating of 3.1 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving


  • 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


  • 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

Goes well with


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A star rating of 3.1 out of 5.13 ratings

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