Falafel and roasted pumpkin hummus

Ingredients

For the hummus

• 850 g pumpkin, or butternut squash, peeled and cut into 5cm/2in chunks
• 2 tbsp olive oil
• 400 g tin chickpeas, drained
• 1 clove garlic, finely chopped
• 1/4 tsp cumin seeds
• 1/4 tsp ground allspice
• 1/2 red chilli, thinly sliced
• 2 1/2 tbsp lemon juice
• 1 tbsp tahini
• 70 ml extra virgin olive oil, plus extra for drizzling
• 1 tsp cayenne pepper, plus extra for sprinkling
• toasted pumpkin seeds, for garnish

For the falafel

• 500 g dried chickpeas, soaked overnight in water with a pinch bicarbonate of soda
• 4 tbsp chickpea flour, plus extra for dusting
• 1/2 onion, chopped
• 2 tsp ground coriander
• 2 tsp ground cumin
• 3 cloves garlic, finely chopped
• 1 green chilli, finely chopped
• 1 red chilli, finely chopped
• 5 spring onions, finely chopped
• 2 lemons, zest only
• 2 tbsp chopped coriander
• 4 tbsp chopped parsley
• vegetable oil, for frying

For the dip

• 150 g Greek yogurt
• small handful mint leaf, shredded
• 1/2 lemon, juice only
• pinch cayenne pepper
• drizzle olive oil

To serve

• flatbreads
• coriander
• lemon wedges