A friend of mine mentioned that she’d tried some pumpkin falafel while she was in the UK last month and said that they were fabulous, so it inspired me to try it out. Unfortunately I can’t get my paws on pumpkin so I went for some butternut squash instead which I thought was a fair substitute. I made enough burgers for dinner and lunch the next day (falafel is just as tasty served cold with some salad and a dollop of tahini on top!) they tasted great!

Only one more sleep now until we hit Italy! Martin has even suggested today we take a day trip to Venice…….. I AM SO EXCITED!!! Yes I did mean to scream that, it’s been 12 years since I’ve been to Venice and I can’t wait to go back again, I’ve got a little trip planned to go past Palazzo Pisani where the Casino Royale ending was filmed and perhaps, if it’s not too busy, take the vaporetto back from San Marco to Ferrovia along the Grand Canal, see if can grab some scenic shots along the way, although I have read that the water buses can be packed, but I don’t mind, it’ll be fun!

I’ve got my packing planned, just going to quickly try it all on to make sure I’ve got everything I need and am happy with what I’m taking, got my sun glasses, a wrap for when we go sight seeing and I need to cover those shoulders, camera, hubby, check, check, check, check!

Ciao!

Roasted Butternut Squash Falafel with a Spicy Roasted Cherry Tomato Marinara Sauce & Sweet Potato Wedges (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Makes 10 falafel and enough sauce for 2 people (ready in about an hour)

The Falafel

3 cups of butternut squash

2 cans chickpeas, drained and rinsed

1/2 onion finely chopped

3 garlic cloves finely chopped

1 tsp chili powder

1 tbsp cumin powder

1/2 tbsp lemon juice

1 tbsp dried basil

1/2 cup frozen peas (thawed)

3/4 cup Buckwheat flour (or use gram (chickpea) flour)

For the Marinara Sauce

16 Cherry tomatoes halved

2 tbsp tomato paste

2 Hot red chilies finely chopped

1/2 onion finely chopped

2 cloves garlic finely chopped

1/2 tbsp dried basil

1/2 tbsp dried thyme

1 tsp oregano

1/2 tbsp balsamic vinegar

Sweet Potato Wedges

1 large sweet potato, peeled and chopped into wedges

1 tsp paprika

Pinch of black pepper

Method