Name: Butternut falafel
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 500 g butternut peeled and cubed; 30 ml olive oil; 5 ml each ground coriander and ground cumin; 2 garlic cloves, peeled; 1 red onion; fresh coriander handful; 1 chickpeas tinned and drained; salt and freshly ground black pepper; 1 eggs; 125 ml flour; oil for deep frying; 1 french loaf, cut into individual portions, or 4-6 rolls or pitta breads, sliced open; 250 ml tzatziki; fresh rocket leaves; lemon cut into wedges

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Ingredients (15)

500 g	butternut — peeled and cubed
30 ml	olive oil
5 ml	each ground coriander and ground cumin
2	garlic — cloves, peeled
1	red onion
	fresh coriander — handful
1	chickpeas — tinned and drained
	salt and freshly ground black pepper
1	eggs
125 ml	flour
	oil — for deep frying
1	french loaf, cut into individual portions, or 4-6 rolls or pitta breads, sliced open
250 ml	tzatziki
	fresh rocket leaves
	lemon — cut into wedges

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Method:

Preheat the oven to 200°C.

Butternut

Arrange the butternut cubes on a baking sheet and drizzle the oil over. Season with the cumin and coriander and mix lightly. Bake for 30 minutes or until soft, then set aside to cool.

Falafel

Put the garlic, onion, coriander and chickpeas in the bowl of a food processor and pulse until finely chopped. Add the butternut and pulse until the butternut is also finely chopped. Season with salt and pepper, then add the egg and flour. Pulse until well combined.

Use a spoon to remove 30ml (2T) of the mixture from the food processor and shape into an oval. Repeat with the rest of the mixture.

Heat enough oil for deep-frying in a pot or saucepan and fry the falafel in batches until golden brown. Drain on paper towels.

To serve

Serve the falafel with the bread, tzatziki, rocket and lemon wedges.