Pumpkin Falafel Pockets

Serves: 4 Persons, Preparation time: 20 mins plus chilling, Cook time: 30 mins, 97 p per serving

• 1kg/2lb 40z pumpkin or butternut squash. deseeded and cut Into wedges.
• 400g can chickpeas, drained, rinsed and dried.
• 1 garlic clove, chopped Y2 tsp chilli flakes.
• 1 tsp ground cumin.
• Small bunch parsley, roughly chopped.
• 2 slices white bread, whizzed to crumbs.

For The Salad

• 2 carrots. coarsely grated.
• ½ small red onion. finely sliced 100g/4oz feta cheese. crumbled.
• 4 wholemeal pitta breads to serve.

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 he chickpea mix with some seasoning and the breadcrumbs. Give everything a good stir, then shape into 121ittle 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.

Per Serving 346 kcals, protein 17g, carbs 54g, fat 8g, sat fat 4g, fiber 9g, sugar 9g, salt 1.91g.