I did a thing. I made some falafel. And they were really nice.
I was surprised how easy these were to make.
I baked these falafel rather than frying them to make them healthier. If you want a crispier falafel, this may not be the method for you but the flavours and doughy texture are good enough not to need it.
400g butternut squash
200g chickpeas
30g flour (I used buckwheat for gf)
1 tsp tumeric
1 tbsp lemon juice
1 clove garlic
2 tsp paprika
1 tsp cumin
1 tsp dried coriander
1 tsp oregano
Salt and pepper
Peel, chop and steam the butternut squash.
Whilst it is steaming, add all the other in
Butternut Squash Falafel
Ingredients
- 400 g butternut squash
- 200 g chickpeas
- 30 g flour I used buckwheat for gf
- 1 tsp tumeric
- 1 tbsp lemon juice
- 1 clove garlic
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp dried coriander
- 1 tsp oregano
- Salt and pepper
Instructions
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Pre-heat the oven to 185C.
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Peel, chop and steam the butternut squash*.
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Whilst it is steaming, add all the other ingredients into a food processor and pulse* for a few minutes until it is all a consistent, fine, mixture.
-
Mash the steamed butternut squash.
-
Add the chickpea mixture and combine thoroughly.
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Form 20-24 falafels and spread them out on a lined baking tray.
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Bake for 40 minutes.
Recipe Notes
- *Tip for steaming: boil water in a pan, and use a steamer, or place steamer pots, or a colander or sieve if you do not have a steamer, over the top of the pan so that they are suspended above the boiling water (but not touching). Add the squash to the pot/sieve/colander and put a lid on the pan.
- * Tip: if you do not have a food processor - use a blender - or mash with a potato masher.
