Pumpkin Falafel Pockets

Enjoy our delicious pumpkin recipe. Try out these easy-to-prepare pumpkin squash pockets.

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45 Min.

Easy

Leftovers

Ingredients

1kg pumpkin or butternut squash, deseeded and cut into wedges

400g canned chickpea, drained, rinsed, and dried

1 garlic clove, chopped

½ tsp chili flakes

1 tsp ground cumin

Small bunch parsley, roughly chopped

2 slices white bread, whizzed to crumbs

For the Salad

2 carrots, coarsely grated

½ small red onion, finely sliced

100g feta cheese, crumbled

4 wholemeal pitta bread to serve

Method

Put the pumpkin in a microwave-safe bowl and cover it with cling film. Cook on High for 10 mins or until soft. Tip the chickpeas, garlic, chili flakes, cumin, and half of the parsley into a food processor, then whizz until the chickpeas are finely chopped but not smooth.

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. Place the falafels on a plate and chill for 10 mins.

Meanwhile, mix the remaining parsley with the grated carrot, onion, and feta cheese, then set aside. Put the grill on medium heat, then cook the falafels on a baking tray for 3-5 mins on each side until golden. Split open the pitta bread lengthways and fill with warm falafels and some feta salad.