Pumpkin falafel pockets

• pumpkin↗1kg kg

  or butternut squash, deseeded and cut into wedges

• can chickpea↗400g g

  drained, rinsed and dried

• garlic clove↗1

  chopped

• chilli flakes tsp
• ground cumin↗1 tsp tsp
• small bunch parsley↗

  roughly chopped

• 2 slices white bread↗ slices

  whizzed to crumbs

• carrots↗2

  coarsely grated

• ½ small red onion

  finely sliced

• feta cheese↗100g g

  crumbled

• wholemeal pitta breads4

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   Allow the pumpkin to cool slightly, then scoop the flesh from the skin and add to the chickpea mix with some seasoning and the breadcrumbs. Give everything a good stir, then shape into 12 little patties with your hands. Put the falafels on a plate and chill for 10 mins.

3. 3

   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.