Adapted from a recipe from www.heartuk.org.uk

Delicious served with couscous and a mixed salad, or sprinkled with grated cheese and folded into tortilla wraps.
Prep Time: 35 minutes
Cook Time: 40 minutes
Serves: 4
Ingredients
1 medium butternut squash
2 cloves garlic
1 tsp rapeseed oil
250g cooked chickpeas
150g oat bran
1 tsp ground cumin
1 tsp dried mint
½ tsp ground coriander
½ tsp chilli powder
½ tsp smoked paprika
small handful of fresh coriander
a few twists of black pepper
pinch of salt
Method
Preheat the oven to 180°C. Slice the butternut squash into rounds and place on a baking tray with the garlic and drizzle with rapeseed oil. Place in the oven for 30 minutes until tender. Leave to cool, then remove the skin
Once cool put the squash, garlic, chickpeas, oat bran, cumin, mint, chilli powder, paprika, ground and fresh coriander into a food processor. Season with salt and pepper, then pulse until smooth
Using clean wet hands, shape the mixture into 18 patties and place on a plate. Put in the fridge to chill for 20 minutes
Preheat the oven to 180°C. Line a tray with baking paper, add the falafel and bake for 8 minutes. Turn the falafel over and bake for a further 8 minutes
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