It’s pumpkin time again, folks.

For once, here’s a nice, healthy recipe to balance out all the recipes topped with cream or baked in pastry that you will see at this time of the year.

This is a nice twist on regular falafel and if you need to make this vegan friendly, drop the feta cheese from the salad. You could also put all this in a pitta for a tasty lunch on the go.

Serves 4 – BBC Good Food

Ingredients

For the Falafel

• 1kg pumpkin, deseeded and cut into wedges
• 400g can chickpeas, drained, rinsed and dried
• 1 garlic clove, chopped
• ½ tsp chilli flakes
• 1 tsp ground cumin
• small bunch parsley, roughly chopped
• 2 slices white bread, whizzed to crumbs

For the salad

• 2 carrots, coarsely grated
• ½ small red onion, finely sliced
• 100g feta cheese, crumbled

Instructions

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. 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.
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.