Carrot Falafels
Perfect for Veganuary
-
50 Minutes
-
Serves 2
1 hour
Serves 2
What you'll need…
- 1 spaghetti squash
- 1 red chilli
- 2 cloves of garlic (roasted in oven until soft)
- 150g unsalted butter (at room temperature)
- 2g nutmeg
- 1 tsp dijon mustard
- 2g chopped fresh rosemary
- 1g smoked paprika
- 20g old Winchester cheese (Parmesan is fine if you can’t get old Winchester)
- 1g salt
The method
1
Preheat your oven 160c
2
Wash your spaghetti squash and cut it in half. Remove seeds and place onto a baking tray, season well with salt and pepper and roast for 40 minutes. Once squash is soft, use a fork to scrape the middle away from the skin, should start to look spaghetti like! Set aside to reheat later.
3
In a mixer or large bowl, place diced soft butter and the rest of your ingredients and whip together and check seasoning.
4
Put a generous spoonful onto to squash and cook for 10 minutes, finish with grated cheese.
5
Enjoy on it’s own or as part of your meal!
Recipe by Chef Jake
