Pumped Up Swede

I've been craving a big fat kebab for a while, especially since I found out about What The Pitta, but I couldn't bring myself to make a regular falafel one - not that I don't love them, but you can have too much of a good thing. Plus my seasonal, local veg box kept turning up with swedes in and I had accidentally started a bit of a collection, so it was time to try and use one in something.

People are a bit funny with swede and I get bored of doing things the same way, so to make the sweet, earthy rutabaga more palatable I like to mix it in with other veggies, so it's less obvious than it would be as chips or mash or something else. With pumpkins also being very "in" right now, I decided to sling them together and see if they got on. It turns out that they do!

These were cracking kebabs and make enough to feed a small army or at least a hungry family - Ive got loads left over, so that's my midweek post boozing indulgence sorted. Except it might actually do me some good. Who knows?!

Pumpkin & Swede Falafel Kebabs
serves 6-8

for the falafel
1 swede, peeled and diced into large chunks
1 small pumpkin, whapped into eight wedges
1 tin of chickpeas, drained
5 large sprigs of rosemary, picked
garlic salt
up to 3/4 cup of gram flour

for the chilli tahini sauce
slosh of sesame oil
splash of tamari
1 tsp chilli flakes

1 tbsp of tahini

to serve
gluten free wraps
red cabbage, shredded
kale, shredded
spring onion
roasted peppers
sriracha vegenaise
vegan cheese shreds

  1. Preheat your oven to gas mark 6 or equivalent. Pop your swede and pumpkin in a roasting tray and coat with olive oil and salt. Roast for 45 minutes or until tender. 
  2. Peel and deseed your pumpkin and sling in a food processor with the chickpeas, swede, rosemary and some salt and pepper. Because I'm a nerd, I also reserved the roasted pumpkin seeds to make a seedy bread similar to this one.
  3. Blitz your pumpkin and swede mix until blended, if it's too wet, add a little gram flour at a time, to make a stiffer, less sloppy mixture.
  4. Using a tablespoon, dollop out some falafel mixture, with space between each one, onto a lined baking tray. Pop in the oven for up to 30 minutes or until lightly browned. I went for rustic falafel, but you could make yours smoother and more even looking if you're fussy like that.
  5. Whilst your falafel are cooking prepare the tahini sauce by mixing together all of the ingredients for it in a bowl. Yup, it's actually that easy.
  6. Prep your salad bits and warm through your wraps for a few seconds each side in a dry frying pan.
  7. Serve on loaded wraps and stuff it into your greedy face.
  8. Repeat until there is either no more kebab or you explode.


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