Butternut Squash Falafel – Glam Radar

by Stacey · November 30, 2015


This is by far the best tasting falafel I have ever eaten. The best part of this falafel is they are baked and not fried making them nutritious but very flavorful. When you bite into each one they are creamy in the middle and not dry like your typical falafel. When I am in Kelowna during the summer one of my favorite cafe’s serves a falafel pita packed with lettuce, grated beet and carrot and for me it is a perfect summer meal.

I came across this recipe, another one of Heidi Swanson’s at 101 Cookbooks, using sweet potato. I had pureed butternut squash with garlic left over from another meal and used it instead of sweet potato. I served these with roasted beets and steamed beet greens with a goat yogurt dip. Yum! I think these would make a great appetizer as well.

Butternut Squash Falafel adapted from 101 cookbooks 2.5 to 3 cups pureed butternut squash 2 cloves garlic 1/2 cup garbanzo bean/chickpea flour 1 tsp ground coriander 1 tsp ground cumin 1/4 tsp cinnamon 1/2 tsp sea salt fresh cracked pepper juice of 1/2 lemon 1 tbsp olive oil big handful of chopped cilantro

sesame seeds for garnish

I started out by peeling and dicing a butternut squash. Place the cubes on a baking sheet and roast the squash with a few cloves of garlic and a drizzle of olive oil, at 400 degrees until tender.

Puree in batched in a food processor. Place in the refrigerator and let cool.

When the squash is cooled and the spices, lemon, cilantro, chickpea flour and thoroughly mix. Let rest 20 minutes. Scoop the dough and place onto a parchment lined baking sheet, topping each falafel with sesame seeds. Bake at 350 degrees for 20 – 30 minutes. Heidi baked her’s for 15 but mine took a lot longer. I took them out when the bottoms were browned.

Tags: Butternut Squash Falafel RecipeHealthy Butternut Squash FalafelHow to prepare Butternut Squash Falafel

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