Roasted squash falafels in the making. So simple and really tasty.

Ingredients:

1 tin of chickpeas (400g)

1-2 large handful of roasted squash

1 egg

1/2 onion, finely diced

1 clove of garlic, finely chopped(I used smoked garlic)

1 handful of fresh mint and / or coriander

1 tbsp tahini

1 handful of flour

Method:

Whizz together all but the flour until smooth.

Put the flour on a plate.

Get golf ball sized dollops of the falafel mix and coat in the flour.

Heat a non stick pan with a little oil.

Gently fry the falafel patties.

Serve and enjoy.

We are ours as part of a meze plate with a green salad, cherry toms, humous (made with the smoked garlic too – it gives such a delicious mellow flavour), taziki, roasted peepers and aubergine, gerkins, carrot and coriander bread and some home smoked maple wood cheese.

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