Butternut Squash & Seed Falafel Macro Bowl



Deliciously crispy gluten-free chickpea and butternut squash falafels on a bed of fresh watercress, broad beans and peas. Perfect as a quick and easy lunch or light evening meal.  


250g roasted butternut squash (208402)
200g cooked chickpeas (056695)
100g Munchy Seeds Mega Omega 7 Seed Mix (070398)
Juice of a lemon
1/2 tsp salt (052811)
1 tsp smoked paprika (055477)
1/2 tsp cumin seeds (052887)
Small handful of parsley, chopped
1 tbsp rapeseed oil (051194)

Macro Bowl:
125g each of frozen peas (200040)

125g broad beans (200250)
Bunch of fresh watercress (or other green salad leaves)
Olive oil and cider vinegar to drizzle
Black pepper to season
Munchy Seeds Mega Omega 7 Seed Mix to scatter (070398)


To roast the butternut squash:  peel and cut the butternut squash into quarters, scoop out the seeds, brush with some rapeseed oil and roast at 180 degrees C for 45 minutes or until soft;

To make the falafel:

  • Weigh out 250g of the roasted squash, add to a food processor with the chickpeas, lemon juice, salt, paprika, cumin, parsley and olive oil and blend to combine.
  • Stir in the Mega Omega Seeds, then take a large tbsp of the mixture and form into a round falafel shape; place on a baking sheet and bake in the oven at 180 degrees C for 30-40 minutes until golden

To make the macro bowl: defrost the peas and broad beans in a pan of boiling water; mix with the watercress, season with black pepper, drizzle with rapeseed oil and a few drops of cider vinegar and mix well. Top with the falafel and scatter liberally with more seeds.