Ingredients

The following ingredients have 4 Servings
  • 300 g Butternut Squash
  • 2 clove(s) Garlic unpeeled
  • 4 spray(s) Calorie controlled cooking spray
  • 1 teaspoons, level Cumin seeds
  • 1 teaspoons Coriander seeds
  • 1 small Red onion(s) finely chopped
  • 1 can(s), large, drained Chickpeas, cooked drained and rinsed
  • 45 g Breadcrumbs, dried wholemeal
  • 5 sprig(s), fresh Parsley, fresh roughly chopped
  • 10 sprig(s) Coriander, fresh chopped
  • 10 sprig(s), fresh Parsley, fresh chopped
  • 2 individual Chilli, green or red
  • 3 clove(s) Garlic
  • 0.5 teaspoons, level Coriander, Dried
  • 0.5 teaspoons, level Ground Cumin
  • 0.5 tablespoons White Wine Vinegar
  • 60 ml Lemon Juice, Fresh
  • 180 g 0% fat natural Greek yogurt
  • 2 tablespoons Pomegranate Molasses
  • 3 medium Carrots, raw grated
  • 1 small Red onion(s) finely sliced
  • 5 sprig(s) Mint, Fresh chopped

Instruction

  • Preheat the oven to 200°C, fan 180°C, gas mark 6. Make the falafels. Peel and cut the squash into cubes, then put it in a roasting tin, along with the garlic. Mist with cooking spray and season. Roast for 30 minutes, then set aside to cool.
  • Meanwhile, dry-fry the cumin and coriander seeds in a small frying pan for 2 minutes until they start to pop. Transfer to a spice blender or pestle and mortar, then crush to a fine powder.
  • Mist the frying pan with cooking spray and fry the onion over a medium heat for 5 minutes.
  • Put the roasted squash and the chickpeas into a food processor and blitz to combine. Transfer to a bowl, add the spice mixture, cooked onion, breadcrumbs and parsley, and combine. Shape into 12 patties and chill in the fridge for 2 hours.
  • Meanwhile, make the sauce. Blitz the coriander, parsley, green finger chillies, garlic, ground coriander, ground cumin, white vinegar, lemon juice and yogurt in a food processor with a pinch of salt.
  • Mist a large nonstick frying pan with cooking spray and cook the falafels for 5 minutes on each side, until cooked through and golden.
  • Make the salad: in a bowl, whisk together the molasses and lemon juice, then season well. Put the carrot, red onion and mint in a bowl, drizzle over the dressing and toss to combine.
  • To serve, divide the salad between plates, top with the falafels and spoon over the sauce.