A friend of mine mentioned that she’d tried some pumpkin falafel while she was in the UK last month and said that they were fabulous, so it inspired me to try it out. Unfortunately I can’t get my paws on pumpkin so I went for some butternut squash instead which I thought was a fair substitute. I made enough burgers for dinner and lunch the next day (falafel is just as tasty served cold with some salad and a dollop of tahini on top!) they tasted great!

Only one more sleep now until we hit Italy! Martin has even suggested today we take a day trip to Venice…….. I AM SO EXCITED!!! Yes I did mean to scream that, it’s been 12 years since I’ve been to Venice and I can’t wait to go back again, I’ve got a little trip planned to go past Palazzo Pisani where the Casino Royale ending was filmed and perhaps, if it’s not too busy, take the vaporetto back from San Marco to Ferrovia along the Grand Canal, see if can grab some scenic shots along the way, although I have read that the water buses can be packed, but I don’t mind, it’ll be fun!

I’ve got my packing planned, just going to quickly try it all on to make sure I’ve got everything I need and am happy with what I’m taking, got my sun glasses, a wrap for when we go sight seeing and I need to cover those shoulders, camera, hubby, check, check, check, check!

Ciao!

Roasted Butternut Squash Falafel with a Spicy Roasted Cherry Tomato Marinara Sauce & Sweet Potato Wedges (Vegan & Gluten Free)
MyInspiration Feel The Difference Range
Makes 10 falafel and enough sauce for 2 people (ready in about an hour)

The Falafel

• 3 cups of butternut squash
• 2 cans chickpeas, drained and rinsed
• 1/2 onion finely chopped
• 3 garlic cloves finely chopped
• 1 tsp chili powder
• 1 tbsp cumin powder
• 1/2 tbsp lemon juice
• 1 tbsp dried basil
• 1/2 cup frozen peas (thawed)
• 3/4 cup Buckwheat flour (or use gram (chickpea) flour)

For the Marinara Sauce

• 16 Cherry tomatoes halved
• 2 tbsp tomato paste
• 2 Hot red chilies finely chopped
• 1/2 onion finely chopped
• 2 cloves garlic finely chopped
• 1/2 tbsp dried basil
• 1/2 tbsp dried thyme
• 1 tsp oregano
• 1/2 tbsp balsamic vinegar

Sweet Potato Wedges

• 1 large sweet potato, peeled and chopped into wedges
• 1 tsp paprika
• Pinch of black pepper

Method

1. Preheat oven to 180 degrees celcius (356 degrees F).
2. Before you do anything you need to add the butternut squash to a lined baking tray and roast in the oven for 30 minutes. (I used this 30 minutes to peel and chop all my other ingredients ready to cook)
3. Once the butternut squash is ready you can then prepare the potato wedges, by adding the peeled and chopped potato to a pan of boiling water and cook for 5 minutes, drain and transfer to a large baking tray, sprinkle over the paprika and black pepper and pop in the oven for 30 minutes, shaking occasionally as they do tend to stick slightly.
4. Now put the cherry tomatoes in a separate baking tray, sprinkle with black pepper and put these in the oven to roast for 15 minutes.
5. For the falafel – In a large mixing bowl mash together the roasted butternut squash with 1 can of the chickpeas and keep this aside, then to a food processor or using a deep container and a stick blender, add all the remaining ingredients, apart from the flour, pulse the ingredients until it looks completely combined with no big lumps left, then stir through the flour and the butternut squash mixture and using damp hands shape into 10 falafel patties and pop on a lined baking tray and cook in the oven for 25 – 30 minutes (I’ve since realised with these falafel that you don’t need to worry about turning them over half way through as they cook all the way through anyways).
6. This leaves you with the marinara sauce to make. Heat 2 tbsp water in a large saute pan and add the onion, garlic and chili and cook for 3 minutes before adding all the remaining sauce ingredients and using the back of your mixing spoon crush the cherry tomatoes so they break up nicely and all the lovely juices mingle into the sauce, cook for 10 minutes and it’s ready to serve!