• mollyhodgen

Spicy Butternut Falafel with Red Cabbage Slaw

If you haven't tried it, butternut squash is a welcome addition to falafel as well as a nice seasonal twist, in keeping with my current theme. The squash gives a soft and luxurious texture that will keep you coming back for more - I'm not ashamed to say I have been munching on these throughout the afternoon (they make a great snack). If a sandwich isn't your thing you could always lose the bread, up the rocket, drizzle a little olive oil and you have yourself a delicious salad.


This recipe requires a little more time than most I would cook, however if you're super organised you could always roast up some squash for dinner and leave enough leftovers to make these the next day.




Serves 4

1.5 hours to prep and cook

Vegetarian. Easily made vegan if greek yoghurt subbed for coconut/soy


For the squash:

400g butternut squash, cut into 1cm chunks (this equated to about half a squash however will depend on size)

1 tbsp olive oil

1 tsp cumin seeds


For the falafel:

1 x 400g tin chickpeas, drained and rinsed

1/2 red onion, diced

2 cloves garlic, crushed

Juice of half a lemon

2 tsp ground cumin

1 tsp hot chilli powder

1 tsp ground coriander

1 tbsp plain flour

Salt and pepper


For the slaw:

400g red cabbage, thinly sliced (this equated to half a cabbage)

Juice of half a lemon

3 tbsp greek yoghurt (or vegan alternative)

100g cashew, chopped in half

Salt and pepper


Optional for sandwich:

Sourdough toast

Houmous (I used shop bought to save time)

Rocket


METHOD

1. Heat the oven to 180 degrees (fan). Place all ingredients for the squash into a roasting tray and mix thoroughly to coat the squash in the oil and spice. Roast for 30-40 minutes until the squash is soft.


2. Whilst the oven is still hot, place the cashew nuts onto a baking tray and roast for 5 minutes until just starting to brown. Remove from the oven and set aside.


3. Meanwhile, combine all ingredients for the falafel in a food processor. Once the squash is cooked add this to the processor and blitz everything until mostly smooth (a few lumps are okay for a little texture).


4. Use a tablespoon and your hands to shape the falafel (this recipe makes approximately 16). Place the falafel onto a lined baking tray and bake for 10 minutes. Remove the falafel from the oven and turn each one so that the underside can cook (you may like to reshape a little at this point). Place back into the oven and bake for a further 10 minutes - the edges will have hardened slightly when they are done.


5. Whilst the falafel are cooking make the slaw. Combine all of the ingredients in a large mixing bowl and mix well to coat the cabbage in the yoghurt.


6. Assemble your sandwich. I like to spread houmous first before adding a handful of rocket, a spoon of slaw and a couple of falafel.




© 2018 by Molly Hodgen Nutrition

Tel. 07399 660601    info@mollyhodgen.com