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Butternut squash & seed falafel macro bowl

April 19, 2019, Lucinda Munchy

Deliciously crispy gluten-free chickpea and butternut squash falafels on a bed of fresh watercress, broad beans and peas then drizzled with olive oil and a few drops of cider vinegar. Great as a quick and easy lunch or light evening meal for you and the whole family.  We recommend serving with humus, pomegranate seeds and a sprinkle of toasted Mega Omega Seeds to garnish.


250g roasted butternut squash
200g cooked chickpeas
100g Mega Omega Seeds
juice of a lemon
1/2 tsp salt
1 tsp smoked paprika
1/2 tsp cumin seeds
small handful (5g) parsley
1 tbsp rapeseed oil

For the macro bowl: a cup each of frozen peas, broad beans and fresh watercress, hummus, olive oil, apple cider vinegar, pomegranate seeds


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

To make the falafel:

  • Measure out 250g butternut 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 falafel; bake in the oven at 180 degrees C for 30-40 minutes until golden

To make the macro bowl: Defrost the peas and broadens in a pan over a low/medium heat; mix with the watercress, season with black pepper, drizzle with rapeseed oil and a few drops of apple cider vinegar and mix well. Top with falafel and hummus, scatter over a few pomegranate seeds.