Baked Butternut Squash And Chickpea Falafels

Ingredients

• 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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