Based on this recipe, but variously un-complicated for my laziness.

Prep Time: 35 | Cook Time: 20 | Servings: 4 (4 falafel per serving, 16 total)
Nutritional info: falafel and yoghurt: 248 kcal, 27g carbs, 10g fat, 10g protein. For adding pitta and salad (rocket, 1 tomato, cucumber) add 175kcal.

Ingredients:

First off, set the oven to 200’c, cube the butternut squash, and shake them up in a roasting pan with the oil, 1 tsp ground coriander, 1 tsp cumin, the cinnamon, salt and pepper. Roast for 35-40 mins until lovely and smooshy.

meanwhile, pop the chickpeas, remaining ground coriander and cumin, bicarb of soda, fresh parsley, fresh coriander and chilli powder to taste (1 tsp as a basic level) in a bowl.

blend this until smooshy. Add a touch of water or oil if it’s too stiff.

Then, while still waiting for the squash, make the yoghurt dip by combining the grated cucumber, squeeze of lemon, yoghurt and salt and pepper to taste, mixing well, and popping back in the fridge to remain nice and cool.

when the butternut squash are finally done, add this to the chickpeas herbs and spice blend, and blend some more, until you have a lovely falafelly dough.

Form into 16 small balls (4 per serving) and bake in the oven for 15-20 minutes until well browned. Put any you want to use later into the fridge to keep.

Serve in toasted pitta with a salad and the dressing. Voila, etc:

Prep Time: 10 mins | Cook Time: 6 mins | Servings: 1

Nutritional Info: for the falafel only: 161 kcal, protein 6g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.36 g. With wholemeal pitta, salsa, guacamole, tomato, cucumber, and lettuce: 404 kcal.

Ingredients:

Doings:

Drain the chickpeas. Put them in a thing with the onion, garlic, parsley, spices, flour and a little salt. I find this too stiff when blending, so also add a splash of oil.

Blend with a hand blender until fairly smooth, then shape into mini falafel burgers by hand.

Heat the rest of the oil, add the burgers, then quickly fry for 3 mins on each side until golden. Serve in toasted pittas, pre stuffed with tomato salsa and guacamole, stuff in more yummy salad with the rest on the side.