Make some magic in your microwave with these easy-to-prepare pumpkin or butternut squash pockets
Ingredients
- 1kg pumpkin or butternut squash, deseeded and cut into wedges
- 400g can chickpea, drained, rinsed and dried
- 1 garlic clove, chopped
- ½ tsp chilli 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 breads to serve
Method
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Put the pumpkin in a microwave-safe bowl and cover with cling film. Cook on High for 10 mins or until soft. Tip the chickpeas, garlic, chilli flakes, cumin and half of the parsley into a food processor, then whizz until the chickpeas are finely chopped but not smooth.
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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 with your hands. Put the falafels on a plate and chill for 10 mins.
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Meanwhile, mix the remaining parsley with the grated carrot, onion and feta cheese, then set aside. Heat the grill to Medium, then cook the falafels on a baking tray for 3-5 mins on each side until golden. Split the pitta breads lengthways and fill with the warm falafels and some of the feta salad.