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Baked Butternut Squash And Chickpea Falafels

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon rapeseed oil

500 g (prepared weight) butternut squash, peeled, deseeded and roughly diced

1 teaspoon ras el hanout

300 g canned chickpeas (rinsed and drained weight)

150 ml vegetable stock

1 tablespoon tahini

1 tablespoon chopped mixed fresh herbs (such as thyme, chervil and chives)

120 g dried breadcrumbs (preferably panko)

50 g linseeds

sea salt and freshly cracked black pepper

1 tablespoon unsalted butter

300 g (prepared weight) butternut squash, peeled, deseeded and diced

1 teaspoon ground cumin

100 ml vegetable stock

finely grated zest and juice of 1 lime

500 g butternut squash, skin left on, cut into 5mm-thick slices, seeds removed

150 g canned chickpeas (rinsed and drained weight)

a small sprig of fresh thyme, leaves only

seeds from 1 pomegranate, to serve

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