Goat’s Cheese & Butternut Squash Falafels

I’m struggling to think of anything interesting to write in this intro, so why not give this falafel based game a play instead. Alternatively, learn DotNetNuke module development from Falalel Software – the experts who brought you ‘some of the best sellers DNN modules worldwide’. They look like a friendly bunch.

Goat's Cheese & Butternut Squash Falafels

Preparation time: 10 minutes
Cooking time: 40 minutes
Skill level: Easy
Makes: 10


  • butternut squash – 300g – peeled and deseeded
  • chickpeas – 410g tin
  • goat’s cheese – 100g – iced
  • small onion – roughly chopped
  • garlic – 2 cloves – roughly chopped
  • fresh breadcrumbs – 100g
  • ground cumin – 1 tsp
  • parsley – good handful – chopped
  • 1 egg yolk
  • olive oil
  • flour – for rolling
  • s & p

Preheat the oven to 200C (gas mark 6)

Cut the squash into 3cm chunks and place in an oven proof dish along with the onion, garlic, cumin, and a good slug of olive oil. Cook for 30 minutes (stirring occasionally) until the squash is soft.

When cool place in a processor along with the other ingredients (apart from the flour) and blitz into a rough paste. Season to taste.

Dampen your hands and take about a tenth of the mixture and form into a flattened ball. Roll in flour and place on a plate covered with baking parchment. Continue until all the mixture is used up. This can be a messy process.

Cover with clingfilm and place in the freezer for 30 minutes.

Place on a grill pan covered with lightly oiled foil and grill on a high heat for roughly 5 minutes, turning occasionally until both sides are golden brown.

Serve with pitta, houmous and salad … or anything else you fancy.

Verdict: A tasty treat indeed. These are good hot or cold but are possibly a little too time consuming and faffy for a midweek dinner.

Drink: Another bottle of Nicolas £3.99 screwtop red.

Entertainment: Brilliant. Celebrity Master Chef has just kicked off its 2008 season and Gregg and John are as aggressively funny as ever.

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