Pre-heat the oven to 185C.
Peel, chop and steam the butternut squash*.
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.
Form 20-24 falafels and spread them out on a lined baking tray.
Bake for 40 minutes.