Falafel. Funny word.
Anywayyyy. I usually find falafel dead dry, and last time I made them ill not lie, they were. buttt I had a sad looking half a butternut squash in the fridge that needed using and falafel just popped into my head (still funny).
I don’t usually like butternut squash too much, but I described these to my boyfriend as little nuggets of butternut squash deliciousness. So yeah they’re orate!
Makes approx 16 falafel
- Half a butternut squash
- 1 tin of chickpeas
- 1 clove of garlic, chopped
- 1 tsp cumin
- 1 tsp ground coriander
- Lemon juice – approx 1-2 tbsp
- Fresh coriander, i used a good hand full, chopped
- Bread crumbs (im lazy so used pre brought bread crumbs and used 3 tbsp , 1-2 slices of bread should do the same trick though)
- Set the oven to 200c
- Cut the butternut squash in half and scoop out the seeds (this is the worst part it reminds me of brains or sumat ewwwieeee)
- Put both halves flesh side down on an oiled baking tray and cook for approx 20-25 mins until soft. Remove from the oven and leave to cool
- Next put the chickpeas, chopped garlic, spices, lemon juice, bread crumbs (or bread) and a sprinkle of salt into a blender and whizz until broken down but with some chunky bits of chickpeas left
- The butternut squash should be cool now, so scoop out all the fresh and throw away the skin. mash with a fork.
- Mix together the butternut squash, the chickpea mix and the chopped fresh coriander. Get those hands in there, so much easier!
- Shape the mix into either balls or patties, i prefer patties as they are easier to put into pittas etc.
- Chill the falafels in the fridge for approx 30 mins to make them firm
- Heat the oven to 200c and place the falafels on a baking tray and cook for approx 10 minute on each side