The BBC Good Food logo
Pumpkin falafel pockets

Pumpkin falafel pockets

By
Rating: 3 out of 5.13 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
NutrientUnit
kcal346
fat8g
saturates4g
carbs54g
sugars9g
fibre9g
protein17g
salt1.91g
Advertisement

Ingredients

For the salad

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.

Goes well with

Recipe from Good Food magazine, October 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 3 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content