Falafel are usually suitable for vegans, but they are not always gluten-free. In addition, while deep frying adds to a falafel's deliciousness, it does nothing for the waistline – especially if you eat them regularly! These falafel, made with butternut squash instead of chickpeas, are gluten-free as well as vegan.

They are easy to oven-bake – so much healthier than their deep-fried cousins – and perfect for dipping into a nut-free hummus, made using broad beans instead of the more usual tahini.

Butternut falafel

Makes about 15
500g butternut squash, peeled and cubed
1 tbsp olive oil
1 small onion, peeled and cut into quarters
1 garlic clove, peeled
50g fresh spinach, washed
2 sprigs fresh parsley
½ tsp ground coriander seed
½ tsp ground cumin
¼ tsp ground ginger
Salt and black pepper
Extra olive oil for drizzling

1 Set the oven to 180C/350F/gas mark 4. Coat the squash with 1 tbsp oil. Roast for 20-25 minutes until just tender.

2 Let it cool for five minutes, then add to a food processor along with the onion, garlic, spinach, parsley, ground coriander, cumin and ginger. Season. Blend the ingredients for around 1 minute until they have formed a cohesive mass.

3 Form the mixture into about 15 balls, roughly the size of golf balls, then flatten them slightly.

4 Place them on a baking tray and drizzle with olive oil. Bake the falafel for 15-20 minutes either side until lightly browned. Serve hot or cold.

Broad bean hummus

200g fresh broad beans
110g tin chickpeas
50ml water
30ml olive oil
15ml lemon juice
¼ tsp ground cumin
¼ tsp salt

1 Cook the beans. Drain and allow to cool, then pop them out of their skins.

2 Place the skinned beans in a food processor with the remaining ingredients. Blend for about three minutes until you have a smooth paste. Add more salt if needed. Serve with gluten-free flatbread.

What to watch out for
Ground spices occasionally have wheat flour added to stop the ingredients clumping together, making them unsuitable for people on a gluten-free diet. Read the labels before use.