By Michelle Shearer
I was in need of a distraction.
A distraction from this:
The kids were happy playing and it was raining so it had to be something inside the walls. I briefly considered setting up a Guinea Pig barber salon and smartening those scruffy little heads up but came back to the idea of cooking something up instead.
I had some roasted pumpkin pieces and had been flirting with the idea of falafels for some time (life in the fast lane, I know..).
These roasted pumpkin falafels emerged from my frying pan some 45 minutes or so later.
Crisp and crunchy on the outside and a melt in the mouth fusion of pumpkin, coriander and chickpeas on the inside. Pretty comforting; especially when paired up with a minted yoghurt dip and then some home-made hummus. These were great for tea as well as lunch boxes this week. I love these!
x2 400g tins chickpeas
x2 cups roasted pumpkin/butternut squash
1 cup flat leaf parsley, chopped
x1 onion, chopped
3 cloves of garlic, chopped
2 tspns cumin seeds
1 tspn ground coriander
1 tspn sweet paprika
Up to 2 cups of flour (judge the consistency for yourself from 1.5 cups onwards)
x1 egg, lightly beaten
1 tspn salt and pepper – or to your own personal taste
Whizz together in a food processor all the ingredients except the flour. Once you have a nice, smooth mixture, start adding the flour little by little until you have a soft dough like consistency.
Heat a heavy bottomed frying pan with a good glug of oil. Using wet hands pull out balls of the falafel mix and flatten slightly as you like, pop in the hot oil and fry until golden brown on each side.