Cheap family recipe for 4 people, takes only 30 mins; recipe has pumpkin, chickpea, garlic clove, chilli flakes, cumin, parsley, white bread, carrot, red onion, feta cheese and pitta bread.
Pumpkin falafel pockets
Course: Cheap family
Servings
4
servings
Prep time
20 mins
Ingredients
- Pumpkin: 1kg pumpkin or butternut squash, deseeded and cut into wedges
- Chickpea: 400g can chickpea, drained, rinsed and dried
- Garlic Clove: 1 garlic clove, chopped
- Chilli Flakes: 1/2 tsp chilli flakes
- Cumin: 1 tsp ground cumin
- Parsley: small bunch parsley, roughly chopped
- White Bread: 2 slices white bread, whizzed to crumbs
- Carrot: 2 carrots, coarsely grated
- Red Onion: 1/2 small red onion, finely sliced
- Feta Cheese: 100g feta cheese, crumbled
- Pitta Bread: 4 wholemeal pitta breads to serve
Directions
- 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.
- 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.
- 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.
