These black bean and squash falafels come together in minutes if blitzed in a food processor
|Prep time||35 minutes|
|Cook time||20 minutes|
Cooking InstructionsDownload PDF
To make the falafel, place a peeled, seeded and coarsely chopped pumpkin in a blender or food processor and pulse until the consistency of finely chopped nuts.
Drain the black beans, and roughly chop and rinse the leek. Add this along with one peeled garlic clove, millet flour, ras el hanout, 2½ tsp of the sea salt flakes, freshly ground black peppercorns, chopped coriander (reserve some for the garnish) and a drizzle of sunflower oil to the blender. Blitz until combined.
Roll into tablespoon-sized balls.
Heat up a large pot of oil to 170°C.
Working in batches, fry the falafel, cooking for approx. 5 minutes a side or until golden and crunchy. Drain on paper towels.
For the carrot tzatziki, combine peeled and finely grated carrots with the yoghurt along with a finely grated garlic clove, the remaining ½ tsp of sea salt flakes, and zest and juice of the lemon, and drizzle with extra virgin olive oil.
Serve the falafel with the tzatziki and garnish with the fresh coriander.