Ingredients
Extra virgin olive oil
1 butternut squash, peeled, seeded
and cut into chunks
1 tsp each cumin and coriander seeds,
gently toasted in a dry pan until fragrant
1 tsp ground cinnamon
2 garlic cloves, peeled
3 tbsp freshly chopped coriander
Squeeze of lemon juice
4-6 tbsp gram flour
Method
Preheat the oven to 200°C. Toss the butternut squash with some olive oil and salt on a
baking sheet.
Roast in the preheated oven for about 30 mins or until the squash takes on a little
colour and is cooked through. Meanwhile, using a pestle and mortar, pound the
cumin and coriander seeds until finely ground. Add the cinnamon, garlic and a
good pinch of salt and pound again to a paste.
When the squash is cooked, remove from the oven and allow to cool slightly.
Leave the oven on.
Put the squash in a mixing bowl and mash with a fork. Transfer to a sieve to drain
off any excess water for a few minutes. Put back in the bowl, add the spice mix, the
coriander and lemon juice and mix together. Add the gram flour a tablespoon at a
time until the mixture is still quite loose and sticky but holds its shape when scooped
out. Using your fingers, take small scoops of the mixture and shape into falafels.
Roast in the oven for about 15-20 mins, until they take on a bit of colour and firm up.
To serve, arrange the falafel on a dressed salad. Leave the falafels to cool if you are
using in a packed lunch.
NOTE: Falafels are delicious served warm or cold in a wrap with some grated vegetables
and hummus. A great source of protein as they’re packed with chickpeas and your kids
won’t even know it!