Butternut squash falafel.

I just made these to bring into college. It’s been a while since I’ve cooked due to lack of time. They are so yum and easy to make so here is how.

Half a medium sizes Butter nut squash- peeled and cut into small chunks

Sweet chilli sauce and Honey

400g can chick peas

3 spring onions chopped up

100g bread crumbs

25g plain flour

1 egg yolk

4 cloves of garlic diced

2 teaspoons of cumin/chilli powder/ground corriander

salt and pepper

juice of 1 lemon

handfull of cashews (Optional though)

1. Cut the Butternut squash into chunks and cover with olive oil, a small bit of honey and sweet chilli sauce and salt and pepper and bake under soft.

2. When finished put the butter nut squash into a food processor and blitz and then transfer into a big bowl.

3. Put the drained chick peas, spring onion,Lemon juice, cashews, garlic and spices into the food processor and blitz until it’s a paste. Then transfer to the bowl.

4. Add the flour, breadcrumbs and egg to the bowl and mix together until a wet paste has formed.

5. Get a baking dish and put a little bit of oil on the base. Shape the mixture into little balls and place on the dish.

5. Bake for around 30 mins on a high heat. I turned them around half way through so they were crispy on both sides!