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Baked Butternut Squash and Chickpea Falafels
THE BRITISH LARDER22Ingredients
75Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. rapeseed oil
- 500 grams butternut squash (prepared weight, peeled, deseeded and roughly diced)
- 1 tsp. ras el hanout
- 300 grams chickpeas (canned, rinsed and drained weight)
- 150 mL vegetable stock
- 1 Tbsp. tahini
- 1 Tbsp. fresh herbs (chopped mixed, such as thyme, chervil and chives)
- 120 grams dried breadcrumbs (preferably panko)
- 50 grams linseeds
- sea salt
- cracked black pepper
- 1 Tbsp. unsalted butter
- 300 grams butternut squash (prepared weight, peeled, deseeded and diced)
- 1 tsp. ground cumin
- 100 mL vegetable stock
- 1 lime
- 500 grams butternut squash (skin left on, cut into 5mm-thick slices, seeds removed)
- 1 Tbsp. rapeseed oil
- 1 tsp. ras el hanout
- 150 grams chickpeas (canned, rinsed and drained weight)
- 1 sprig fresh thyme leaves (only)
- 1 pomegranate (to serve)
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