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Butternut Squash & Oat Falafel

Writer's picture: Jo AndersonJo Anderson

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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