If you are giving ‘Veganuary’ a go this month, you’ll want to try my Butternut Squash Falafels. They are rich in fibre and in protein thanks to the chickpeas in them. Serve with a large salad or some cooked vegetables and ta-da, you’ll have a no-fuss, healthy, complete and balanced lunch option in a jiffy!
Ingredients (serves 2)
- 600g butternut squash, cut into 2cm pieces
- 1½ tbsp olive or coconut oil
- 1 red onion, finely diced
- 2 cloves garlic, finely chopped
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp cayenne pepper
- 2 x 400g cans chickpeas, drained and rinsed
- 3 tbsp coriander leaves, roughly chopped
- 3 tbsp fresh parsley, roughly chopped
1. Preheat the oven to 200˚C.
2. Toss the butternut squash with 1 tbsp olive oil, season, then place on a baking sheet.
3. Roast for about 30-40 mins or until the squash takes on a little colour and is soft and cooked through. Remove from the oven and leave to cool.
4. Heat ½ tbsp oil in a small frying pan. Cook the red onion for 6-8 mins, then add the garlic and spices. Continue to cook for a further 2 mins. Remove from the heat and set aside to cool.
5. Place the drained chickpeas in a food processor and pulse until slightly broken up but still chunky.
6. Put the squash in a mixing bowl and mash with a fork, then add the chickpeas, red onion and herbs, season well and mix until everything is evenly combined.
7. Shape into 12 balls, then place on to a baking sheet lined with greaseproof paper and place in the fridge for 20 mins until firm.
8. Transfer the falafels to a baking tray and bake for 15-20 mins until golden.
9. Serve with a generous leafy salad.