Pumpkin cake
Make this ghoulishly good Halloween pumpkin cake for a sweet party showstopper. It's great for using up leftover pumpkin and tastes similar to carrot cake.
Pumpkin falafel pockets
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- Serves 4
Skip to ingredients
- 1kg pumpkinor butternut squash, deseeded and cut into wedges
- 400g can chickpeadrained, rinsed and dried
- 1 garlic clovechopped
- ½ tsp chilli flakes
- 1 tsp ground cumin
- small bunch parsleyroughly chopped
- 2 slices white breadwhizzed to crumbs
For the salad
- 2 carrotscoarsely grated
- ½ small red onionfinely sliced
- 100g feta cheesecrumbled
- 4 wholemeal pitta breadsto serve
Nutrition: per serving
- kcal346
- fat8g
- saturates4g
- carbs54g
- sugars9g
- fibre9g
- protein17g
- salt1.91g
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.
