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Ingredients

1 medium butternut squash, roasted

1 x 400g tin chickpeas

2 cloves of garlic, roasted

150g Mornflake Oatbran

1 tsp ground cumin powder

½ tsp ground coriander

1 tsp harissa powder

Small handful of fresh coriander

Pinch of salt

Few twists of black pepper

Method

Preheat the oven to 180°C. Slice the butternut squash into rounds and place on a baking tray with the garlic and drizzle with a little rapeseed oil. Place in the oven for 30 minutes until tender. Leave to cool, then remove the skin.

Once cool put the squash, drained chickpeas, oatbran, cumin, harissa powder, garlic, ground and fresh coriander into a food processor. Season, then pulse until smooth.

Using clean wet hands, shape the mixture into 18 patties and place on a plate.  Put in the fridge to chill for 20 minutes.

Preheat the oven to 180°C. Line a tray with baking paper, add the falafels and bake for 8 minutes on each side.




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