Name: Pumpkin falafel pockets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: British
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; 2 carrots coarsely grated; ½ small red onion finely sliced; 100g feta cheese crumbled; 4 wholemeal pitta breads to serve

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

step 1
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.
step 2
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.
step 3
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.