For this recipe I used the Kabocha Squash for its sweet nutty flavour. I have always found falafel a little dry and so I thought the addition of squash to the recipe would give it a smoother texture. The last night I truly enjoyed a hot falafel wrap was during one of my trips around New York last year with a friend. I don’t normally eat from street vendors, but this one was surrounded by massive signs which read: “As recommended in the New York Times” as well as having an extended queue of customers, I took a risk. They were really nice and what I liked was the unexpected crunch of the coriander seeds. This falafel can be baked or fried, I chose to fry them slightly in shallow oil just to release some of the flavours from the spices and give it that crunchy texture. And then I finished baking them in the oven. Enjoy them with a nice fresh salad or in a wrap with your favourite dressing.