Serve them piping hot with warm pitta or flatbreads, drizzled with tahini or yoghurt. They are great as part of a meze platter with hummus, tzatziki, juicy black olives, feta cubes and a Greek salad.

Method

• Put the dried chickpeas in a bowl and cover with plenty of cold water, as they will swell and double in size. Leave to soak overnight in a cool place. The following day, drain the chickpeas and pat them dry with kitchen paper.
• Put the squash in a microwave-safe bowl and cover with cling film. Microwave on high for 10–12 minutes, or until tender. Allow to cool.
• Blitz the chickpeas in a food processor for 1 minute. Add the butternut squash, along with the onion, chopped coriander and garlic. Pulse until well combined. Add the chickpea flour, baking powder, spices and salt and pulse until everything is chopped and binds together. If the mixture is too dry, add 2–3 tablespoons cold water; if it’s too loose, add more flour. Season with black pepper and pulse again briefly.
• Take tablespoons of the falafel mixture and, using your hands (dampen them with water if wished), shape them into balls. If you prefer, you can flatten the balls slightly to form patties. Place on a plate or plates, then cover and chill in the fridge for 30 minutes.
• Pour enough oil into a deep, heavy-based saucepan to give a depth of 7.5cm. Set over a medium to high heat and, when the temperature reaches 180°C (use a sugar thermometer to check), add the falafel, a few at a time so as not to overcrowd the pan. Fry for 4–5 minutes until crisp and golden brown, then remove with a slotted spoon and drain on a plate lined with kitchen paper while you cook the remaining falafel. Serve immediately.

Tip: Don’t over process the falafel mixture — you’re aiming for a grainy texture.

Recipe adapted from The Squash and Pumpkin Cookbook (Ebury Press)