Free Delivery on all orders over £25.00
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:
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.